Tuna Steak

I love tuna steak.  It's like a magical combination of fish and red meat -- two things I love.  It has an amazing texture, and it's very easy to do well.  I threw this dish together in under 15 minutes, and it came out fantastically, if I do say so myself.

Recipe:

Tuna Steak (The one used here is about 4 ounces)
8-10 Crimini (Baby Portobella) Mushrooms
2-3 tablespoons Malt Vinegar
1 cup Red Wine
Salt and Pepper (to taste)
Olive Oil

Stir together malt vinegar, wine, and seasoning.  Slice mushrooms and add to wine mixture. Heat 1 tablespoon olive oil in a skillet, and add mushrooms and all of the wine mixture.  Bring to a boil, and simmer 5-7 minutes until the wine is reduced.  Remove the mushrooms and reduction to a separate bowl.  Set aside.
Return the skillet to heat and add 1 tablespoon olive oil.  Add tuna steak and cook on medium heat for 3-4 minutes.  Flip the tuna steak, turn the burner off after 1 minute, and remove steak from pan after 2 more minutes.
Serve tuna steak and mushrooms.

I had this over udon noodles that I tossed with basil infused olive oil and sea salt.  The earthiness of the mushrooms and the meatiness of the fish worked very well with the sour tang of the malt vinegar and red wine, and the noodles with basil olive oil provided some needed sweetness.

If you don't like rare meat or fish, cook the steak a little longer.  I like mine rare to medium rare, and the time I used in this recipe will get you this:

Mmmmmm...perfect.