Rania Harris stopped by Pittsburgh Today Live on Wednesday to show off two great seafood recipes!
Seared Tuna Steaks with Citrus Soy Sauce
- ½ cup soy sauce
- ¼ cup mirin
- 1 small shallot, thinly sliced
- ½ jalapeno, seeded and chopped
- 2 tablespoons fresh orange juice
- One 3-inch strip of lemon zest plus
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- ¼ teaspoon ground coriander
- 1 tablespoon vegetable oil
- Four 4-ounce tuna steaks (1 inch thick)
- Salt and freshly ground pepper
In a small saucepan, mix the soy sauce, mirin, shallot, jalapeno, orange juice, lemon zest and juice, sugar and coriander. Simmer over moderate heat until reduced by half, about 8 minutes. Strain the sauce.
In a large nonstick skillet, heat the oil until shimmering. Season the tuna with salt and pepper. Cook over high heat for 1 minute per side. Transfer the tuna to a platter and let rest for 1 minute; thickly slice and serve with the sauce.
Shrimp and Feta Saganaki
- 3 tablespoons extra-virgin Greek olive oil
- 2 tablespoons unsalted butter
- ½ cup chopped red onion
- 2 garlic cloves, chopped
- 16 large shrimp, heads and tails left on, deveined
- ½ cup good-quality chopped canned plum tomatoes
- 1 cup crumbled Greek feta cheese
- ½ cup heavy cream
- ½ cup ouzo
- Salt and pepper
- Chopped fresh flat-leaf parsley for garnish
Heat the oil and 1 tablespoon of the butter in a sauté pan over medium heat. Sweat the onion and garlic, but do not brown. Add the shrimp and cook for 1 minute to color lightly.
Add the tomatoes and feta and stir gently. When the feta begins to soften, add the cream and ouzo. Simmer until you’ve cooked off the alcohol, 5 to 8 minutes. Season with salt and pepper.
Stir in the last 1 tablespoon of butter. Remove from the heat, sprinkle with more pepper and a little chopped parsley, and serve.