Cooking Tuna for Tuna & Shrimp with Cucumber Spaghetti

Video Transcript

"Hi, I'm Chef Donno, welcome back on behalf of Expert Village. Welcome to my kitchen. Today, we're working on Pommery tuna. Well, we have our fresh tuna steaks lightly coated with Pommery mustard, onions and flour on top of that. We have a really nice sauce over here that we made from reduction from shrimp shells. After we made our reduction, got some concentrated flavor there, we removed the shells, added fresh shrimp, some green onions, basil, tomato. We didn't need to season it. It had plenty of flavor. So now, we're ready to saute our tuna. So what we're going to do, we have our hot pan. Fires on. We're going to add butter, good scoop. Swirl it around, try not to burn it. There we go. Okay. Now, add our tuna, the onion, flour, Pommery side down, like so. Okay. Now, we're going to let this cook until we notice the edges, all the way around the tuna, will be a light to dark golden brown. Once you see that, then that's your indication to flip the tuna. Once you set the tuna down, don' mess with it. Leave it there. If you start toying with it and moving it around, you'll loosen the crust and you don't want to do that. We want a nice crust with the flour, onions and mustard on that side. So we're going to let this roll. And over here, this pan, what we're going to do is cook our cucumber spaghetti. What I'm going to do, we don't want it too hot right now, we?re going to add butter and garlic. So we'll get that in there. Like I said, this isn't a low cholesterol meal by any means. But it certainly is delicious. Okay."