Crispy Tuna with Tuna-Caper Sauce

Chef Way Lidia Bastianich buys spectacular whole bluefin, then someone in her restaurant kitchen cuts it to her specifications.

Easy Way This recipe is already incredibly simple; just be sure to buy sushi-grade tuna fillets.


Slideshow: More Tuna Recipes


  • Total Time:
  • Servings: 4

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  • One 3-ounce can imported tuna in olive oil, drained
  • 1/4 cup chicken stock or low-sodium broth
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoons drained capers
  • 1 anchovy fillet
  • 2 small cornichons
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon white wine vinegar
  • Salt and freshly ground pepper
  • 1/2 cup plain dry bread crumbs
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped flat-leaf parsley
  • 1/4 cup extra-virgin olive oil
  • Four 7-ounce tuna steaks, cut 1 inch thick

How to make this recipe

  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 pepper.

  2. In a small bowl, toss the bread crumbs, thyme, parsley and 1 tablespoon of the oil; season with salt and pepper. Rub the tuna with 1 tablespoon of oil and sprinkle with the seasoned crumbs.

  3. In a large, nonstick skillet, heat the remaining 2 tablespoons of oil. Add the tuna steaks and cook over high heat, turning once, until golden outside but very rare within, about 5 minutes. Transfer the tuna to a cutting board and cut into 1/2-inch-thick slices.

  4. Spoon the sauce onto plates, top with the sliced tuna; serve.

Suggested Pairing

Zesty Vermentino.

Contributed By Photo © Tina Rupp Published March 2007

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