With the right ingredients and a few tips, Anne shows how easily you can prepare seared tuna at home!#AnneBurrell #SecretsOfARestaurantChef #FoodNetwork #SearedTuna Watch Anne on #WorstCooks, Sundays at 8|7c from 8/6/23 to 9/10/23 and #StreamOnMax!Get the recipe https://foodtv.com/464TWM4Subscribe to Food Network http://foodtv.com/YouTubeLike your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor yet never froufrou or scary Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Marinated Seared TunaRECIPE COURTESY OF ANNE BURRELLLevel: EasyTotal: 2 hr 34 minPrep: 10 minInactive: 2 hr 22 minCook: 2 minYield: 4 servingsIngredients1/2 cup soy sauce1/4 to 1/2 cup rice wine vinegar2 teaspoons sambal oelek4 scallions, white and light green sliced and finely chopped, dark green sliced on an extreme bias for garnish2 cloves garlic, smashed and finely chopped1 1/2 inches ginger, peeled and gratedFour 6-ounce sushi-grade tuna steaks, preferably in logs about 2- by 2- by 4-inchesPeanut oil, for searingDirectionsIn a flat, shallow dish, combine the soy, rice vinegar, sambal, white and light green scallions, garlic and ginger. Add the tuna and roll around to get the marinade on all sides. Cover and let sit in the fridge for up to 2 hours, turning the tuna periodically. Remove the tuna from the fridge and let sit in the marinade outside of the fridge for 20 to 30 minutes. When the tuna has come to room temperature, remove it from the marinade. With a paper towel, gently remove some of the excess marinade. Coat a large saute pan with peanut oil and bring it to a VERY high heat. When the pan is VERY hot but not quite smoking, pull the pan off the heat and add the tuna to the pan. Return the pan to the heat and sear the tuna for 1 minute on each side. Remove the tuna from the pan, let rest for 4 to 5 minutes and slice into 1/4 to 1/2-inch thick slices. Sprinkle with the dark green sliced scallion tops. Serve immediately with a little extra soy on the side if desired.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork TIKTOK: https://www.tiktok.com/@foodnetwork Anne Burrell's 5-Star Marinated Seared Tuna | Secrets of a Restaurant Chef | Food Networkhttps://www.youtube.com/watch?v=i1MnjvOi-hY
