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

Lidia Bastianich
March 2007

Gallery

Credit: © Tina Rupp

Recipe Summary

total:
30 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Suggested Pairing

Zesty Vermentino.

Advertisement
Advertisement