Bronzed Fresh Tuna Steak with a Vegetable Sauce
Makes 4 servings
¼ cup celery, cut diagonally into ¼-inch slices
¼ cup carrots, peeled and cut into 1-inch pieces
¼ cup chopped onions
¼ cup chopped red bell peppers
¼ cup chopped yellow bell peppers
¼ cup choppe green bell peppers
¼ cup fresh lime juice
1 large egg
1 cup vegetable oil
1 teaspoon sesame oil (use the dark, flavorful variety)
1 tablespoon Chef Paul Prudhomme's Magic Pepper Sauce®
1 tablespoon Chef Paul Prudhomme's Vegetable Magic®
½ cup white balsamic vinegar
1½ teaspoons unsalted butter, melted and slightly cooked
1 6-ounce fresh tuna steak
how to prepare
Place the celery, carrots, onions, all the bell peppers, the lime juice and the egg in a blender and process until smooth. With the appliance running, slowly add the oil, Magic Pepper Sauce®, Vegetable Magic® and vinegar, and process until well mixed and thick and creamy. Set the sauce aside while you bronze the tuna steak.
Heat a 10-inch skillet, preferably nonstick, over high heat to 350°, about 4 minutes.
Be sure the fish is at room temperature, so that the butter will adhere but not congeal. Brush one side of the steak with the melted butter and evenly sprinkle that side with 3/8 teaspoon of the Magic Seasoning Blend® of your choice. Carefully place the steak, buttered and seasoned side down, in the skillet. Brush the top of the fish with the remaining butter, then sprinkle it evenly with the remaining seasoning. Reduce the heat to medium and cook, turning several times, to the desired doneness. To test for doneness, at the thickest part of the fish, try to flake it with a fork. If it does flake, it's done, so remove it immediately. If it doesn't flake, cook just a little longer and test again. Be careful not to overcook or the fish will be too dry. Serve piping hot, topped with the sauce.
If you must use cold fish, you will have to adjust the cooking time and turn the fish almost continuously to avoid burning. If you want a low-fat dish, you'll be glad to know that bronzing can be done without butter or oil. Simply omit the butter and use the same skillet you would if you were using butter.
Copyright © 1998 by Paul Prudhomme