• Fast
• Healthy

Ingredients

1. One 3-ounce can imported tuna in olive oil, drained
2. 1/4 cup chicken stock or low-sodium broth
3. 1/4 cup mayonnaise
4. 1 1/2 teaspoons drained capers
5. 1 anchovy fillet
6. 2 small cornichons
7. 1/2 teaspoon Dijon mustard
8. 1/2 teaspoon white wine vinegar
9. Salt and freshly ground pepper
10. 1/2 cup plain dry bread crumbs
11. 1 teaspoon chopped thyme
12. 1 teaspoon chopped flat-leaf parsley
13. 1/4 cup extra-virgin olive oil
14. Four 7-ounce tuna steaks, cut 1 inch thick

Directions

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.