Ahi Tuna with Caper Cream Sauce
 
Prep time
Cook time
Total time
 
Author:
Cuisine: French
Serves: 2
Ingredients
  • 2 Sushi Quality Tuna Steaks 6 Ounces Each
  • 3 Teaspoons Dijon Mustard
  • 2 Tablespoons Butter
  • 2 Tablespoons Chopped Yellow Onion
  • 1 Slice of Ripe Red Tomato ¼ Inch Thick Seeded and Diced
  • 3 Tablespoons Zucchini Cut into ¼ Inch Dice
  • 12 Capers (18 if Petite Size)
  • 1 Teaspoon Tarragon Vinegar (May substitute Lemon Juice)
  • Small Pinch of Dried Thyme Leaves
  • ½ Cup Heavy Cream
  • Salt and Freshly Ground Black Pepper
Instructions
  1. Wash and dry the tuna steaks with paper towel. Put them on a plate, salt and pepper both sides of the steaks and spread 1 teaspoon of mustard per steak evenly over both sides as well. Set aside in the refrigerator.
  2. Melt the butter in an 9" saute pan over medium high heat and saute the next four ingredients until the onions just become translucent. Remove from heat and pour the contents of the pan into a small bowl; add 1 teaspoon dijon mustard, the thyme and the vinegar; set aside.
  3. Wipe out the saute pan with a paper towel and return it to the burner over high heat and allow it to heat for 10 minutes or more. Place the tuna steaks in the hot pan and sear for 1 to 1½ minutes per side for rare, turning them over once. Remove steaks to a warm plate and set close by.
  4. Pour the contents of the bowl with the sauteed vegetables into the pan; reduce heat to medium high. Add the cream and stir until it thickens, about 2 - 3 minutes. Return the steaks to the creamy pan and turn them over once to heat.
  5. Place each steak on a serving plate and spoon half of the vegetables and cream over each. Serve immediately.
Recipe by C o o k L i v e L e a r n at http://cooklivelearn.com/?p=1203