Crispy Tuna With Tuna Caper Sauce
|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|
|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|
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.