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Crispy Tuna With Tuna Caper Sauce

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Ingredients
  Tuna in olive oil 3 Ounce, drained (1 Imported Can)
  Chicken stock/Low sodium broth 1⁄4 Cup (4 tbs)
  Mayonnaise 1⁄4 Cup (4 tbs)
  Drained capers 1 1⁄2 Teaspoon
  Anchovy fillet 1
  Cornichons 2 Small
  Dijon mustard 1⁄2 Teaspoon
  White wine vinegar 1⁄2 Teaspoon
  Ground black pepper To Taste
  Plain bread crumbs 1⁄2 Cup (8 tbs)
  Chopped thyme 1 Teaspoon
  Chopped flat leaf parsley 1 Teaspoon
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Tuna steaks 28 Ounce, cut 1 inch thick
  Salt To Taste
Directions

1. In a blender, puree the canned tuna with the chicken stock, mayonnaise, capers, anchovy, cornichons, mustard and white wine vinegar. Season the sauce with salt and black pepper.
2. In a small bowl, toss the bread crumbs, thyme, parsley and ltablespoon of the oil; season with salt and black pepper. Rub the tuna steaks with 1 tablespoon of olive oil and sprinkle the fish with the seasoned bread crumbs.
3. In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil. Add the seasoned tuna steaks and cook them over high heat, turning once, until the steaks are golden outside but very rare within, about 5 minutes. Transfer the tuna steaks to a cutting board and cut them into 1/2 inch-thick slices.
4. Spoon the tuna-caper sauce onto plates and top with the seared tuna slices.

Recipe Summary

Method: 
Blending
Ingredient: 
Tuna

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