Tuna Steak with Balsamic Reduction

And the fact that you’re now smothered in a balsamic reduction doesn’t hurt, either. Just sayin’.

I’m not sure if I mentioned to you before or not, but I just recently introduced J to the tuna steak. He loves fish, salmon especially, so I figured I’d give it a shot. He’s been hooked ever since. We used to eat a lot of tilapia until we read some things recently about where they are raised, what they are fed, etc. and we now choose to avoid eating it anymore. So, now I alternate between salmon and tuna mostly, with the occasional other fish thrown in the mix.

Most people prefer their fish cooked medium-rare for the best flavor and texture. In many cases (not salmon, unless it’s sushi), I would agree. J however, is not a fan of fish that isn’t cooked all the way through. This, my friends, creates a challenge sometimes. At least when it comes to leftovers. Tuna is a fish that will dry out pretty easily, so I try to cook it to just done so it’s still moist enough to eat without choking on it. Ha! And then having a nice sauce to go with it certainly  helps. I will say, though, that all the leftovers go with him because I don’t like it re-heated the next day. Most of the time I’m all for leftovers and have no issue re-heating food for lunch. But tuna, when already cooked well done is way too dry for me if re-heated again. Even with sauce.

I tell you all this information that you probably don’t care to hear to urge you to cook it closer to medium-rare, or medium even, if at all possible. The flavor, texture, and moistness is much better if you do!

I cooked ours on the lovely grill pan that J got me, and even though you can’t clearly see the lines through the sauce, it marked them up really nicely. You can also use a regular skillet if you prefer, or if you don’t have a grill pan. Grill marks are pretty, but not required for this delicious dish!