Sautéed Tuna with Rosemary
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Another delicious recipe from Mike Werner.
Ingredients:
- 1/4 cup olive oil
- 1 Tbsp. pine nuts
- 4 cloves garlic, peeled
- (2) 6 oz. Tuna Steaks, cut 3/4" - 1" thick
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. flour
- 1/2 tsp. minced, fresh rosemary
- 1 Tbsp. lemon juice
Directions:
In a large skillet over medium heat, heat olive oil and sautée pine nuts.
When golden brown, remove with a slotted spoon and set aside. Increase heat
to medium high and add garlic. Season the cut sides of the tuna with salt
and pepper, and lightly dredge with flour. Sautée for 1 minute; turn and sautée
for one additional minute. Sprinkle rosemary and lemon juice over tuna; cover
pan and cook 1-1.5 minutes. Remove from heat and serve the steaks with the
browned garlic cloves. Drizzle tuna with pan juices and top with pine nuts.
Makes 2 servings
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