Wednesday, January 18, 2017

Cookbook Countdown: Tuna Steaks with Sweet/Sour Onion Relish

We're back to The Best Pressure Cooker Cookbook Ever, by Pat Dailey. This was shopping day, so we had fresh fish. For tonight's dinner there was Tuna Steaks with Sweet/Sour Onion Relish (p64).

First you marinate half-inch thick tuna steaks in a mixture of dijon mustard, and orange juice, with pinches of tarragon, salt, and cayenne. While the tuna is soaking up flavor, sauté an onion in half-inch wedges and a small red bell pepper in half-inch strips in a bitter butter. When the onion starts to brown on the edges, stir a slog of balsamic vinegar with a tiny dab of honey. Then add orange juice and white wine. Lay the tuna steaks on top of this mixture, sprinkle with a bit of salt and cayenne, close the pressure cooker, and put it over high heat.

The instructions say to cook at pressure for 2-1/2 minutes for a slight pink center or 3 minutes for full cooked. Our steaks were fully cooked at 2-1/2 minutes, which is a shame, since we both like our tuna, not even pink, but red in the center.

The relish/sauce for the tuna was really tasty, the sweet of the cooked onions, bell peppers, and balsamic vinegar came together very nicely. I don't think I'll subject any more tuna steaks to the pressure cooker treatment, but I'd definitely consider making this sauce, maybe just in a skillet, to go with tuna steaks from the grill.

January starts a new year with Cookbook Countdown. Why don't you choose a book, or two, or more, from your cookbook shelf and join in?


  1. Well, the marinade sounded very nice and the finished recipe looks very nice, so it is good to hear your assessment of keeping the aspects you liked and filing the others under "not a keeper" -- good to salvage what you can! :-)

  2. One thing that came out good is you've found a tasty sauce! But I don't mind fully cooked tuna!

  3. I have never cooked fresh tuna so I wouldn't know where to start, but I just learned a lot from your post. Looks good with the onions and peppers.