What about some Ahi Tuna Steak for supper, friends? My super-simple, idiot proof, container burned fish steak formula will make your supper uncommon. While the steaks are marinating in the sauce, you'll have the opportunity to prepare a speedy serving of mixed greens, or steam a few vegetables.
I don't cook fish regularly, however when I do, I enjoy each and every chomp. I've attempted many flavor blends and marinades for fish steak, and the Maple-Mustard Marinade I am sharing today is by a long shot my top pick.
There are four generally devoured assortments of fish: Albacore, Bluefin, Skipjack, and Yellowfin fish. Yellowfin fish (a.k.a. Ahi Tuna) is a types of fish found in the pelagic waters of tropical and subtropical seas around the world. The fish have pink substance with a mellow flavor.
Ingredients
- 3 tbsp. maple syrup
- 2 tbsp. olive oil
- 1 tbsp. lemon juice
- 2 5 oz. Ahi tuna steaks
- 1/4 tsp. pepper
- 1 1/2 tbsp. Dijon mustard
- 1/4 tsp. salt
Instructions
- Take the Ahi Tuna out of the refrigerator. Remove the packaging, and set aside.
- In a large dish, mix all of the marinade ingredients together. Reserve about four tablespoons of the marinade. Add the tuna steaks to the dish, and turn them until they’re well-coated. Set aside, and let them rest at room temperature for about 20-30 minutes.
- Heat up a non-stick skillet over high heat. Sear the tuna steaks for about 1-3 minutes on each side, or until the steaks reach their desired doneness.*
- Place the cooked steaks on a cutting board, and slice against the grain into ½-inch thick slices. Transfer the steak slices to a serving plate and drizzle with the reserved maple-mustard marinade. Serve immediately.
source:https://cooktoria.com
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