Pan-Roasted Tuna with Tarragon Recipe

To begin with, pan roast technique means searing a fish steak such as tuna, swordfish, or halibut at high temperature for a couple of minutes on each side to seal in the juices and form a crust on the outside.  Then you can complete the cooking process in an oven set at 400° F until the steak reaches your preferred stage of doneness. Find how pan-roasting fish steaks make among the most fantastic fish meals.

Probably professional cooks pan roast fish fillets routinely as a way to intensify their flavor, but I discovered the benefits by accident after buying a gorgeously fresh cod filet that turned out to be very thick in one area and quite thin in another.

Ingedients:

  •  2 tuna steaks, about 1- to 1 1/2-inch thick
  • 1 lemon, juiced
  • 1/4 cup chopped tarragon leaves
  • 2 tablespoons chopped Italian parsley leaves
  • 1/2 tablespoon minced garlic
  • salt and freshly ground pepper
  • 1 tablespoon regular olive oil

Directions

Pat dry the tuna steaks with paper towels.  In a bowl, mix lemon juice with tarragon, Italian parsley leaves, and garlic. Add a pinch of salt and a few rounds of ground black pepper. Marinate for 30 minutes.  Heat pan for 1 minute, pour in olive oil, and continue heating pan for 2 more minutes.  Pan-fry tuna steaks for 3 minutes. Then transfer to a plate and serve with strawberry tarragon relish.

To make the relish:

Combine 1 tablespoon balsamic vinegar, 1 teaspoon brown sugar, and 1 teaspoon soy sauce. Add 2 tablespoons chopped fresh tarragon. Toss in 12 to 15 strawberries (quartered). Chill and serve with your steaks.

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About coruvial

Getting those years of all work is more than inspiring to sit and express everything worth reading for all ages. But you'll see me more often write about health, cooking and the environment. Drop me a line if you have anything you'd like to talk. I'd be more than happy to hear from you. Carolyn

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