Since we didn’t make a big Holy Thursday Seder meal this year, I thought it would be nice to make something memorable for Good Friday. Catholics are bound not to eat meat on Good Friday. I was at the market on Thursday picking up some last-minute things, and the butcher brought out two lovely pieces of Ahi tuna. I already had purchased Blood Oranges at the Farmer’s market earlier in the day. I also wanted something simple for Friday night because we would be spending a good deal of our day in the church for the Stations of the Cross and The Seven Last Words of Christ.
I have to say I was proud of my son. Our church has the kids from the middle school put on a play, complete with Roman soldiers and a real wooden cross. Spane said to me, “Mom, can we leave, it’s really sad.” Later, I saw he had a tear in his eye, and I knew that he had finally GOTTEN it. We will be going to Easter Vigil on Saturday night (Sunday according to the liturgical calendar), so we will once more be joyous again.
After all that, I was kind of tired when we got home. I looked on the Internet for tuna and blood oranges, and everything was pan seared. I wanted broiled, so I went my own way. It was delicious, and I suggest you try it. You can even do the whole thing on the grill, just make sure you have an oven safe pan for the sauce.
Recipe: Broiled Ahi Tuna with Blood Orange Balsamic Reduction
Summary: Broiled Ahi Tuna with Blood Orange Balsamic Reduction unique presentation, impressive for guests, delicious to eat.
- 2 ea Ahi Tuna about 1 lb total
- 2 tablespoons paprika
- 1 teaspoon Chipotle powder
- 1 tablespoon cilantro
- 1 blood orange juiced
- 4 tablespoons butter
- 4 slices red onion
- 1 teaspoon Shallots in Oil
- 2 tablespoons Balsamic vinegar
- Combine the paprika, cilantro and Chipotle pepper in a pestle or small bowl. Use a mortar or back of a spoon to grind the spice together. Cover the pieces of tuna with the mixture completely. Put in the refrigerator until ready to broil.
- Heat the oven to broil.
- In the meantime, put one tablespoon of butter into a pan and let it melt on medium heat. Add the onion and shallots in oil, and allow the onion cook until it is translucent, stirring all the while. Add the balsamic vinegar and another tablespoon of butter. Allow the butter to melt into the mixture, and whisk.
- Put the tuna into the broiler, broil 3 minutes.
- Add the juice of the blood orange to the pan and whisk.
- Turn the tuna in the broiler and broil for another 3 minutes.
- Meanwhile, add the remaining butter to the pan and whisk until the mixture thickens.
- Remove the tuna from the boiler, and slice into thin slices.
You can also make this on the barbecue, just make sure you have an oven safe pan for the sauce.
Although the Chipotle is not very spicy, if you have problems with chili, omit the Chipotle. The Balsamic cannot be substituted.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Diet type: Pescatarian
Diet tags: Gluten free
Number of servings (yield): 4
Culinary tradition: USA (General)
Fat: 14 grams
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.