The orange tuna is a tasty and fragrant main course, a delicious recipe that is quick to prepare. The pan-cooked tuna is enriched with a soft orange sauce, making a simple dish become refined, perfect for serving even on special occasions. If you’ve never prepared orange tuna, give it a try!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2 steaks tuna
- 1 orange (juice and zest)
- 1/2 white onion
- 1/2 shot of Cognac
- 2.5 tsp cornstarch
- 2 tsp water
- 2 tbsp extra virgin olive oil
- 1.5 tbsp butter
- to taste salt
- to taste whole peppercorns
- to taste dried oregano
Tools
- 1 Citrus Zester
- 1 6.3-inch saucepan
- 1 Juicer
- 1 Kenwood Blender
- 1 Low-edged Casserole
- 1 Bowl
- 1 Mini Whisk
- 1 Strainer
- 1 Cutting Board
- 1 Kitchen Knife
Steps
Using the citrus zester, make zest strips from the orange peel after washing and drying it. Peel the onion and slice it finely. Squeeze the orange to obtain the juice, transfer it into the blender, add salt, two whole peppercorns and the Cognac, and blend everything until smooth. Melt the butter in a low-edged casserole, add two tablespoons of olive oil, and let the onion stew gently, then once ready, remove and transfer it to a small bowl, keeping the seasoning in the casserole for cooking the tuna. Place the tuna steaks in the casserole, searing them over high heat on both sides, then lower the heat and cook them through. It will take just a few minutes. Remove the tuna steaks from the casserole and add the Cognac sauce passed through a strainer to make it even smoother. Cook on low heat. Also add the cornstarch dissolved with water and reduce the sauce to obtain a smooth and thick cream. Serve the tuna steaks with the sauce, onions, and citrus zest for decoration. If desired, you can fragrance with a little dried oregano.
Notes
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Recipe source “Easy with Taste” September 2023.
