Glazed Tuna Steaks with Balsamic Sweet Onions
Ken Medei • April 17, 2020
Glazed Tuna Steaks with Balsamic Vinegar
Glazed Tuna Steaks with Balsamic Sweet Onions
Ingredients
- 5 Tuna Steaks – About 4-5oz each
- 3 Tbsp Olive Oil
- 2 Medium/Large Sweet Onions
- 3 Tbsp. Balsamic Vinegar
- 1 ½ Tbsp Wine It® TAP Seasoning/Rub
- ½ cup Glaze (see recipe below)
For Glaze
- ½ Cup Soy Sauce (Light Soy is ok too)
- ½ Cup Balsamic Vinegar
- ¼ Cup Pure Cane Syrup (If not available you can use ¼ cup brown sugar)
- 2 Tbsp Ginger – Finely Chopped/Minced
- 1 Tsp Black Pepper – Ground
Instructions
Pat dry tuna steaks with paper towel and season each one with TAP seasoning. Place tuna in shallow baking dish and pour glaze over them. Turn tuna to cover both sides with glaze. Place in fridge until ready to cook them.
Heat a large heavy bottom sauté pan or quality non-stick over medium flame. After about one minute add oil. Cut onions in half then slice in ¼ inch strips. Add onions to pan and lower flame to medium-low. Partially cover pan and “sweat” onions. When softened add balsamic vinegar and cook for another 3-5 minutes. Remove onions from pan and set aside. Turn off flame but keep pan on stove. Take tuna out of fridge and heat pan on medium-high flame. When hot carefully place tuna steaks in pan. Cook each side for about 2 ½ minutes so tuna comes out medium rare. While tuna is cooking, place onions on serving platter. Remove tuna from pan and place atop onions.
Notes
Use the best quality Balsamic Vinegar, Soy Sauce, Olive Oil you can find. As far as cane syrup, Steen’s is the best!
Italian Meatballs using Wine it T.A.P. seasoning
So, the mystery of Bourbon Chicken's origin ranks right up there with where Jimmy Hoffa is buried. Is it a fusion of Cajun & Chinese? If so, what kind of Chinese? Hunan? Cantonese? Sichuan? Shandong? etc., etc.? All we know is it's delicious. There are many variations of Bourbon Chicken and we found that using our own Here Chicky Chicky Seasoning/Rub really cranks up the flavor. You'll enjoy making our version of Bourbon Chicken! Easy to make too! Ingredients 3 lbs Chicken thighs or combo of thighs & breasts. Cut into 1 1/2 pieces 4 Tbsp. Wine it Here Chicky Chicky Seasoning/Rub 1/2 cup Bourbon 1/2 cup soy sauce (I prefer light soy in this dish) 1/2 cup brown sugar 1/4 cup cane syrup (may use dark Karo if you don't have cane syrup) 1 Tbsp. Sesame oil 2 Tbsp. Cornstarch Instructions After cutting up chicken, place is bowl and mix will with Here Chicky Chicky and set aside. Using bowl or large measuring cup and the rest of the ingredients except for cornstarch and thoroughly mix. Pour over chicken, toss through and place in refrigerator for a few hours or overnight. Put chicken pieces into a large colander that is placed into a bowl and drain off the marinade. After draining, preheat oven to 375. Line sheet pan with parchment paper and place chicken evenly on sheet pan. Bake for 25-30 minutes until lightly browned and cooked. While chicken is in oven, put marinade into sauce pan. Bring to boil then lower flame to medium so marinade/sauce is at a soft boil. Make a slurry of water and cornstarch and whisk into sauce. Let cook for a few minutes then lower to simmer for another 15 minutes. Place chicken in serving bowl, add sauce and stir through. Enjoy with your favorite rice! Notes: If you want a spicier flavor, add some cajun seasoning to the marinade.
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Ingredients 2lbs. Lump, Backfin or both 2 eggs- beaten (One whole egg, one yolk) 1 cup mayo 2 Tbsp. Dijon Mustard 1 Tbsp. Hot sauce 2 Tbsp. Worcestershire Sauce 2 Tbsp Wine It TAP seasoning 25-30 Saltine Cracker- crushed up fine in blender on slowest speed. Instructions We decided that baking in convention setting produces a better crab cake than frying. Frying tends to flatten out the cake. Also adds unnecessary calories. Pre-heat oven to 435 degrees F and set it on convection setting. In medium size bowl use a whisk to blend mayo, mustard, eggs, hot sauce, Worcestershire, and Wine It® TAP seasoning. In a larger bowl gently mix/toss crab and finely crushed crackers. Using spatula add the mayo mixture to crab and gently fold and fully incorporate into crab. Cover bowl and chill for few hours or overnight. Either grease a baking sheet pan with oil or use a Silpat (silicone baking mat). We get best results with Silpat. Using a ½ cup scoop gently form crab into round balls and place on baking sheet leaving an inch or so between each one. Place sheet pan on lowest rack position. Bake for 15 minutes or until golden brown. You can also check internal temperature. Make sure it’s around 165 or so degrees F. Remove when done and place on serving platter and let cool for a just a few minutes. Serve with lemons and/or Russian Dressing.
Linguini with Roasted Chicken in Cream Sauce Ingredients 1 lb. Linguini 1 Roasted Chicken-skin removed & cut into breasts & thighs. 1 Tbsp. Salt 3 Cups chicken stock (low or no salt stock is best) 1 ½ Cup Sour Cream 4 Egg Yolk- Beaten 2 Tbsp of Wine It® TAP Seasoning Small handful of fresh Italian Parsley – chopped (Or 2 Tbsp dried parsley) Instructions In large pot, begin to boil 4 quarts water. In a medium or large sauté pan heat chicken stock to soft boil then turn flame to medium. Whisk in sour cream, TAP Seasoning and egg yolks. Sauce will begin to lightly thicken. When water is boiling add linguini and salt. Cover to bring back to boil then partially cover and cook until just before al dente. When done, drain linguini and add to cream sauce. Add chicken pieces with skin removed and heat through for 4 minutes and place in serving bowl. Garnish with parsley and serve! Notes Left-over roasted chicken works great or even store-bought rotisserie chicken.
90 Minute BBQ Spare Ribs Ingredients 2 Full racks St. Louis style cut spare ribs 8 Tbsp Wine It® Sooey! Seasoning & Rub 1 Cup Sooey! BBQ Sauce (See recipe below) Instructions Light your grill (I prefer wood grills but gas will work too) and bring temperature to 325 degrees. (300 degrees if using kamado style grill/smoker). While grill is heating up, lay out ribs on large sheet pan and trim off the silver skin on the bone side of ribs. Use a sharpened fillet or paring knife to lift off one end of the silver skin. Use a paper towel to grab ahold of loosened silver skin and pull it off the rack of ribs. I use the cap of the Sooey! jar to fill it with Sooey! seasoning to season one side of rib rack (one capful equals two tablespoons of seasoning/rub). Fill cap again with Sooey! and repeat on other side of rack and repeat steps with the other rack of ribs. Place the two rack of ribs bone side down on the grill and cover with grill lid. Let it do its thing for about 45-60 minutes. Next, brush BBQ sauce on both sides of ribs and wrap each one in butcher paper or heavy-duty foil. Drop temperature to 250 degrees and cook for another 20-30 minutes. Remove ribs from grill, set on sheet pan to rest then cut into individual ribs. For Sooey! BBQ Sauce Ingredients 1 cup ketchup ¼ cup yellow mustard ¼ cup apple cider vinegar ¼ cup pure cane syrup 2 Tbsp Wine It® Sooey! Seasoning In medium sauce pan add cider vinegar, ketchup, mustard, and cane syrup (may use honey or even maple syrup). Stir to thoroughly mix. Heat on medium flame. Add Sooey! seasoning and stir to mix it in. Partially cover pan with lid and cook on medium low for 10 minutes. Remove from heat until ready to use.
Wine It® Savory Steer Tuna Steaks Ingredients 4 Ahi Tuna Steaks – About 6-8 ounces each. 2 Tbsp Wine It® Savory Steer Seasoning/Rub 4 Tbsp Olive Oil Instructions Pat dry tuna steaks with paper towel. In a dish or shallow baking dish lay out steaks. In small bowl blend olive oil with Savory Steer seasoning into a wet-rub. Using a spoon or brush, coast each side of tuna with Savory Steer. Lightly spray some oil into heavy bottom pan and heat over medium-high flame. Once pan begins to emit light smoke place tuna steak in pan. Let them sear for about 2 minutes then flip them over and cook for another 2 minutes. Do not move them around between flips. Place on serving platter along with any pan juices. Cover loosely until ready to serve. Notes Do not cook them well-done as they’ll be dry.
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