Tuna steaks are light and take on the flavors of a good sauce – like this version based on Limoneira® orange juice, herbs and spices. Add some grilled veggies, and it’s a quick gourmet meal ready in no time any day of the week.
Add 1 tablespoon olive oil, orange juice and zest, balsamic vinegar, thyme and ginger to a bowl and mix together.
Place the tuna steaks in a shallow baking dish, and pour about half the orange mixture over them. Turn to make sure they are coated on all sides.
Refrigerate and let the tuna marinate for about 30 minutes.
In a skillet, add the remaining 1 tablespoon of the olive oil, and saute the shallots for 5 to 7 minutes, until fragrant and soft.
Remove the tuna from the marinade, and sear in the skillet over a high heat about 2 to 3 minutes per side for rare, or to your desired doneness. (It tastes best rare to medium.)
Remove from the pan, and place on a covered dish to keep warm for a few minutes while you make the sauce.
Keep the skillet at medium high, and add the reserved orange mixture, scraping up the shallots. Cook until heated through and through.
Add the white wine, and simmer until reduced by about a third.
Pour over the tuna steaks.
Notes
Note: You can also grill the tuna steaks. In that case, you’d simply make the sauce separately in a skillet, beginning with the shallots.