Tuna with Madeira, Orange, & Soy
Tuna with Madeira, Orange, and Soy recipe
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
yellow-fin tuna
medallions |
* |
| ½ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| ¼ | cup |
madeira wine
|
* |
| ¼ | cup |
orange juice
|
|
| ¼ | cup |
cream
|
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
yellow-fin tuna
medallions |
* |
| 118 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 59 | ml |
madeira wine
|
* |
| 59 | ml |
orange juice
|
|
| 59 | ml |
cream
|
|
| 3E+1 | ml |
butter
|
|
Directions
Preheat oven to 200 degrees F.
Dust tuna medallions with flour and shake off excess.
Heat oil over medium flame in a sauté pan large enough to hold the medallions.
Fry for 2 minutes on each side, until browned.
Remove to a holding pan and keep warm in the oven.
Pour off and wipe out any excess oil from the pan and return to the heat.
Combine all remaining ingredients except the butter and boil to reduce by half.
Remove sauce from heat and swirl in the butter until just melted and blended in the sauce.
Place tuna medallions on dinner plates and pour sauce over them.
