INGREDIENTS
1/4 cup balsamic vinegar
1/4 cup orange juice
2 TBS honey
1/8 tsp red pepper flakes
1 sprig rosemary
2 tsp vegetable oil
4 tuna fillets
Salt and pepper
2 TBS unsalted butter
DIRECTIONS
Whisk vinegar, juice, honey and pepper flakes together in small bowl, then add rosemary.
Heat oil in large nonstick skillet over medium-high heat until smoking.
Season the fillets with salt and pepper and cook until well browned, 4 to 5 minutes. Turn fish and cook 2 to 3 minutes. Transfer to platter and tent with foil.
Wipe out pan with paper towels and lower heat to medium.
Carefully pour balsamic mixture into pan (it will splatter). Simmer until thick and syrupy, about 5 minutes.
Remove rosemary sprig.
Whisk in butter, season sauce with salt and pepper and pour over tuna.
Serves 4
