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    You are in: Home / Recipes / Blackened Tuna Steak With Fruit and Balsamic Sauce Recipe
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    Blackened Tuna Steak With Fruit and Balsamic Sauce

    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    5 mins

    12 mins

    Dr. Jenny's Note:

    This fast and easy recipe is credited to Cynthia Charbeneau of Traverse City, MI. I made the recipe from the www.fustinis.com website. Fustini's is a store in Traverse City that specializes in all sorts of different olive oils and balsamic vinegars. The balsamics and olive oils also come in infused varieties (I just bought a pomegranate infused balsamic for salads). I love shopping in this store when I am up north. On the website, very few ingredient proportions are listed for this recipe, so I listed the proportions I tried tonight. I would never have thought I would enjoy strawberries with fish, but I really thought this dish was a winner. DH said he "liked it." I used Fustini's 18-year aged balsamic vinegar. I omitted the sugar and water. DH always cooks the tuna steaks by first putting them in the oven on 200F for a short time before pan searing them. This way, they are still rare (but not cold) on the inside. I put the strawberry/balsamic combination in a saucepan on the stovetop between medium low and low, just enough to warm them up. I served with one of our favorite salads, Arugula Salad With Shaved Manchego 191024, using Fustini's 12-year-old white balsamic vinegar.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 lb tuna steak (approximately)
    • 1 cup fresh strawberries, sliced (approximately)
    • blackening seasoning, to taste
    • 1 tablespoon balsamic vinegar (use your favorite kind)
    • water (just a little bit)
    • 1 pinch sugar (depending on the sweetness of your balsamic)

    Directions:

    1. 1
      Rub fish with your favorite blacken seasoning.
    2. 2
      Grill or saute fish until cooked to desired amount.
    3. 3
      While fish is cooking, in a saucepan combine warm sliced strawberries with a little water, 1 Tb balsamic vinegar, and a pinch of sugar (depending on the sweetness of the balsamic vinegar).
    4. 4
      Spoon berries over the fish and enjoy.
    5. 5
      Note: The author of the recipe says you can use other types of fresh berries in this dish, depending on what is seasonal or what you have on hand.

    Ratings & Reviews:

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    Nutritional Facts for Blackened Tuna Steak With Fruit and Balsamic Sauce

    Serving Size: 1 (307 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 349.6
     
    Calories from Fat 101
    29%
    Total Fat 11.3 g
    17%
    Saturated Fat 2.8 g
    14%
    Cholesterol 86.1 mg
    28%
    Sodium 89.1 mg
    3%
    Total Carbohydrate 5.5 g
    1%
    Dietary Fiber 1.4 g
    5%
    Sugars 3.3 g
    13%
    Protein 53.3 g
    106%

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