Seared Tuna Steaks With Caper Butter Recipes

SEARED TUNA STEAK

Steps:

• Smash up the chilli and the coriander seeds in a pestle and mortar.
• Peel and chop the garlic, pick and finely chop the herb leaves and add it all to the pestle and mortar with a drizzle of oil and lemon juice, to taste. Mix together, and season with sea salt and black pepper.
• Lay out your tuna steaks on a tray, season both sides and rub all over with the herb mixture.
• There are two nice ways to cook it: I prefer to cook it on a griddle pan or in a frying pan.
• Your pan should be very, very hot. Put in the tuna and what you want to do is sear it so that it toasts, fries and browns (about 45 to 60 seconds on each side).
• Once cooked, I like to rip the steaks in half and serve with salad and chips or boiled potatoes and a big wedge of lemon. It's quite sexy sometimes with some marinated sun-dried tomatoes, olives, basil... The possibilities are endless.

SESAME SEARED TUNA

Steps:

• In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
• Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
• Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

SEARED TUNA STEAKS WITH CAPER BUTTER

Steps:

• Rub tuna with olive oil, salt, and plenty of pepper. Set aside to marinate for at least 20 minutes.
• In a small bowl, combine butter, capers, and diced peppers. Turn mixture onto a square of parchment or wax paper, and roll into a log about 1/2-inch in diameter. Refrigerate until firm, about 30 minutes.
• Heat an iron skillet slowly over low heat until very hot (a few drops of water splashed in the pan should evaporate almost immediately). Arrange tuna in skillet, and cook for about 5 minutes on each side. It should be well browned and crisp on the outside and rare to medium on the inside.
• Arrange arugula on plates or platter. Place tuna on top with a slice of caper butter on each steak. Serve immediately.

SICILIAN-STYLE GRILLED TUNA STEAKS

Steps:

• Brush the tuna with some oil and sprinkle with salt and pepper. Heat the grill and brush the cooking grates with oil.
• Heat the oil in a small skillet over medium heat and cook the garlic for a minute. Add the tomatoes and cook for another couple of minutes. Add the wine and bring to a rapid boil for two minutes. Add all remaining ingredients except for the parsley and simmer uncovered for 5 minutes. Stir in the parsley and remove from heat.
• Sear the tuna steaks over high, direct heat for 1-2 minutes on each side. (For the best texture and to prevent becoming dried out tuna should be rare to medium rare on the inside.)
• Serve the tuna steaks immediately topped with the sauce.

BROILED TUNA STEAKS WITH LEMON CAPER SAUCE

Steps:

• Heat broiler. Oil the rack of a broiler pan and place it in the oven.
• In a small skillet over low heat, melt the butter; add garlic, lemon juice, lemon zest, and capers. Simmer for 30 seconds. Stir in parsley. Remove from heat.
• Rub olive oil over the tuna steaks; sprinkle with salt and pepper. Arrange tuna on the hot prepared pan. Broil about 6 inches from heat for 8 to 10 minutes, turning carefully about halfway through the cooking time. The tuna steaks should still be pink in the middle, depending on how you like your fresh tuna done. Avoid overcooking.
• Drizzle the warmed lemon caper sauce over the tuna steaks before serving.