Ingredients:

2 cuts of ahi tuna
Balsamic Vinegar
Lemon Juice
Olive Oil

Black Pepper
Turmeric
Crushed Red Pepper Flakes
Paprika

Dijon Mustard


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Directions:

In a saute pan, add enough balsamic vinegar to coat the entire pan.  Add a splash of lemon juice and olive oil to the balsamic vinegar.  Add the dry herbs.  Heat to Medium High.  When the liquid starts to bubble add your tuna steaks.  Flavor one side and place that panside down.  Flavor the other side.  Flip after 2 mins of cooking.  Cook 2 mins on the other side. 

Once it is complete, you can add the dipping sauce, which is composed of balsamic vinegar, dijon mustard and the 4 dry herbs.  Drizzle on top of the tuna.  You can serve the tuna hot or cold, whichever you prefer.

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05/17/2010

Peter Adonis: Joe - I'm glad that it turned out great for you! :-) -Peter

05/17/2010

Joe: WOW.....It was great!!! I have never had a balsamic glaze on AHI it was delicious. I will definatly be making it again very soon.

05/14/2010

Peter Adonis: Joe - 8 oz is a good portion size. Let me know when you try it how it turns out. -Peter

05/12/2010

Joe : Great segment!!! I also love seared ahi tuna. We have a great fish market where I live so I cook it for myself regularly (and I love it rare). I have never thought of cooking it that way with a balsamic glaze and I cannot wait to try it. I was wondering what do you think is a good portion size for a meal. It seems like i could eat alot if If i wanted to but i try tp stay below 8 ounces.

05/12/2010

Brittney Quiera: This looks so tasty!!!!! I'm going to try it this week. Thanks for doing another cooking video