Orange Butter

Tuna Steak with Orange Basil Butter | 0 Comments
From Thai Ribs, Aired on Tue 7/21
Chef Jeff Henderson, Tuna, Zea Grill, Orange Butter
Instructions

TUNA STEAK WITH ORANGE BASIL BUTTER

Recipe Provided by Zea Rotisserie & Grill

To Marinate the tuna:

Sushi Grade Ahi Tuna Steaks (10 wz steaks)

Zea Rotisserie & Grill Thai Rib Sauce (available at the restaurant or Rousse’s Supermarkets)

1.        Pour thai rib sauce in the bottom of a bowl. 

2.        Place tuna steaks in the bottom of the bowl in a single layer.

3.        Pour in enough stir fry sauce to submerge the tuna.

4.        Marinate the tuna in the refrigerator for 30 minutes.

To Make the Orange Basil Butter:

½ pound Salted Butter – room temperature

2 Tablespoon Orange Juice Concentrate

1 Tablespoon  Ginger – peeled and minced

1 Tablespoon  Soy Sauce

1 Tablespoon Basil Ribbons – 1/8” ribbons

¼  Teaspoon  Cajun Seasoning

1.  Measure all ingredients into food processor.

2.  Whip until smooth.

To Cook:

½ vz. Vegetable Oil

½  Teaspoon Kosher Salt  ( on each side)

½  Teaspoon Black Pepper ( on each side)

1 Each Marinated Tuna Steak

1.        Add vegetable oil to a skillet and get the oil hot.

2.        Season both sides of your marinated tuna with salt & pepper.

3.        Place tuna into the skillet and allow to cook undisturbed until the bottom is seared, lightly browned, and the bottom 1/8” turns opaque.

4.        Flip and cook until the bottom 1/8” turns opaque.

This method yields a rare doneness.  Cook longer on both sides to get a high degree of doneness.

To Garnish:

1 Seared Tuna Steak

2 Tablespoons Orange Basil Butter

1 Tablespoon Basil Ribbons  (1/8” inch ribbons)

1 Teaspoon Chopped Cilantro

1.        Scoop room temperature orange basil butter on top of tuna steak.

2.        Sprinkle basil ribbons and chopped cilantro all over tuna.

 

Ingredients
  • Sushi Grade Ahi Tuna Steaks (10 wz steaks)
  • Zea Rotisserie & Grill Thai Rib Sauce (available at the restaurant or Rousse’s Supermarkets)
  • ½ pound Salted Butter – room temperature
  • 2 Tablespoon Orange Juice Concentrate
  • 1 Tablespoon Ginger – peeled and minced
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Basil Ribbons – 1/8” ribbons
  • ¼ Teaspoon Cajun Seasoning
  • ½ vz. Vegetable Oil
  • ½ Teaspoon Kosher Salt
  • ½ Teaspoon Black Pepper
  • 1 Teaspoon Chopped Cilantro
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