Saturday, April 14, 2007

Crispy Tuna with Tuna-Caper Sauce - Adapted from Food and Wine

Start with three generous sushi-grade tuna filets. Make sure they are at least 3/4" thick so they will not be over cooked. Mix 1/2C dry bread crumbs with 1t chopped thyme, 1t chopped flat leaf parsley, salt and pepper to taste. Dredge the tuna in the bread crumb mixture and set aside. In a blender mix a can of oil packed tuna with 1/4C chicken stock, 1/4C mayonnaise, 1 1/2t drained capers, 1 anchovy filet, 1/2t Dijon mustard, 1/2t white wine vinegar, salt and pepper to taste. Puree until well blended but not smooth. In a hot saute pan, cook the tuna filets in 1/4C olive oil....we did about 2 min per side for rare to medium rare finish. Spread some of the sauce on the plate and place the tuna on top. We served it with smached, roasted red-skin potatoes and steamed broccoli, but a green salad would be nice as well.



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