Almond Encrusted Tuna
Almond encrusted tuna, marinated in Pinot Nior and topped with a Pinot Noir and raspberry reduction.
This recipe contains fish (tuna, steak), wine (pinot noir), almonds, cornstarch, crushed red pepper, raspberries, butter, olive oil, salt, black pepper
Prep time: 1 hr
Cook time: 5 min
- 2 whole yellowfin tuna steaks
- 2 cup(s) wine, pinot noir
- 2 cup(s) toasted almonds, lightly salted and peppered
- 1/4 cup(s) corn starch
- 1 tbsp. cracked red pepper flakes
- 1 pkg(s) raspberries, fresh
- 2 tbsp. butter
- 2 tbsp. olive oil
- 1 - 2 ds. salt, to taste
- 1 - 2 ds. pepper, to taste
- 1. Marinate tuna steaks for 1 hour in Pinot Noir. When removed from wine, let drain on paper towel.
- 2. Finely chop 1 1/2 cups of almonds and pepper flakes in coffee grinder or kitchen aid mixer, combine with corn starch on flat plate.
- 3. Coat both broad sides of each steak well with almond breading mix, let set 5 minutes.
- 4. Pre-heat non-stick pan to medium high heat, add oil.
- 5. Sear each steak for 1-2 minutes on each side or until nut coating is golden brown, remove from pan, set on service platter. *fresh Tuna is best eaten rare to medium rare
- 6. Lower heat to medium, deglaze pan with Pinot Noir, reduce wine by 2/3, add raspberries.
- 7. Remove from heat, add butter and remainder of nuts, serve around tuna on plate or platter.