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Pan-Flashed Ahi Tuna with Balsamic Glaze

piday
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f you can't get the fresh ingredients then don't bother making this dish. Freshness plays a huge role in this dish.

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• Servings: 4
• 4 tuna steaks(about 1 1/2 lbs total, about 1" thick)
• 3 TBSP olive oil
• 1 1/2 tsp fresh chopped thyme
• salt and fresh ground pepper to taste
• 1 TBSP finely chopped shallots
• 1/4 cup aged balsamic vinegar
• fresh parsely or basil to garnish

Place tuna in a bowl and coat with 2 TBSP olive oil, thyme, salt and pepper. Allow to marinate for 15 minutes at room temperature.

Heat a non stick skillet large enough to hold the steaks in one layer. Add the steaks and cook about 2-3 minutes.

Turn and cook for 2-3 more minutes. Remove from pan. Keep warm.

Add 1 TBSP olive oil to pan and saute the shallots.

Deglaze with balsamic vinegar until bubbly and syrupy.

Coat tuna with sauce and sprinkle with herbs.

Very important to not overcook the tuna, should be served med-rare to medium