This is about as quick a meal as you can make. It is, however, a bit tricky to get the fish cooked just right...done all the way through without being overdone.
4 tuna steaks or other firm, meaty steaks, approximately 3/4 inch thick (6-8 oz each)
Coarsely ground black pepper
Kosher salt
1 tablespoon olive oil
1/2 cup dry red wine
2 tablespoons minced or chopped garlic
1 tablespoon balsamic vinegar
Juice from 1 orange
Liberally cover the tuna steaks on both sides with pepper and salt, pressing into flesh. In a large, heavy skillet, heat oil over high heat until shimmering. Add tuna steaks and sear for 3 to 4 minutes on each side. Remove tuna from skillet, reduce heat to low, and add wine, garlic, vinegar and orange juice, scraping to loosen browned bits. Cook until mixture is thick and syrupy, 3 to 4 minutes. Return tuna to skillet and cook for 1 to 2 minutes, turning once.
From “The Saltwater Cookbook: Fish and Seafood from Ocean to Table,” by Tim Lauer. 2004 Creative Publishing.
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