Balsamic Glazed Tuna Steaks

“My brother is a deep-sea fisherman, whenever he gets the chance and brings home hundreds of pounds of Tuna! This is our absolute favorite way to fix this delicacy! I make the sauce way ahead of fishing season and store in the freezer. Even the kids give it two thumbs up! A fancy way to entertain guests and make it seem like you slaved all day. Give thanks to Beulah's in Port Aransas, Texas for this winner!”
READY IN:
33mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 6 tuna steaks
  • 6 slices bacon (optional)
  • salt and pepper
  • 1 tablespoon sesame seeds
  • 12 cup balsamic vinegar
  • 13 cup soy sauce
  • 1 tablespoon honey
  • 3 tablespoons veal glaze (paste form, available in specialty food stores)

Directions

  1. Wrap bacon around tuna steaks and secure with toothpicks (if using).
  2. Salt and pepper.
  3. For sauce: Combine all ingredients in a sauce pan and heat on medium until reduced by half.
  4. Sauce should be made ahead of time and can be refrigerated up to one week.
  5. Sauce can also be frozen and thawed in refrigerator before reheating.
  6. When warm and reduced, whisk in one tablespoon of butter until melted.
  7. Spoon some sauce on plate add grilled steak and drizzle sauce over the top.
  8. Grill tuna steaks 4 minutes per side over hot coals.

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