Crispy Tuna with Tuna-Caper Sauce

• Recipe by Lidia Bastianich

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.

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.