Sautéed Tuna with Rosemary
Another delicious recipe from Mike Werner.
1/4 cup Vera Jane's Extra-Virgin 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
In a large skillet over medium heat, heat olive oil and sauté 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. Sauté for 1 minute; turn and sauté for one additional minute. Sprinkle rosemary and lemon juice over tuna; cover pan and cook 1 to 1½ 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
Makes 2 servings
Allergy Warning: Contains fish and wheat and other nuts