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Crispy Tuna with Tuna-Caper Sauce
© Tina Rupp

Crispy Tuna with Tuna-Caper Sauce

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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.

  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
  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.



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