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.
More Tuna Recipes
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 It
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.
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.
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.
Spoon the sauce onto plates, top with the sliced tuna; serve.
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