Seared Tuna Steaks with Lemon-Butter Sauce

Serves 4

This recipe was my first attempt at making fresh tuna steaks. It is very good and makes a quick and easy main dish. Fresh tuna bears little resemblance to canned or, for that matter, other fish, which is why it might be a good choice for people who are not particularly fond of seafood. Tuna should never be overcooked, and many people prefer it rare. At the very least, only cook it to medium so that there is a little pink inside. That is how I started and it did not take long until I learned to love it medium-rare. Overcooked tuna has a texture and taste similar to bland, overcooked pork loin which, by the way, is what happened to me the first time I made this. But when you get it right, it is a wonderful flavor experience. This recipe can be made in any amount needed.

Ingredients

• 2 tablespoons olive oil
• 4 thick tuna steaks, about 6 ounces each
• Salt and pepper to taste
• 3 tablespoons butter, preferably unsalted
• 1 large shallot, finely chopped
• Juice of 1 small lemon
• 2 tablespoons chopped fresh parsley (can use 2 teaspoons dried)

Heat the olive oil in a large nonstick skillet over medium-high heat. Season the tuna on both sides with salt and pepper. Add to the hot skillet and sear well, about 4 minutes on the first side and 3 minutes on the other, depending on thickness and desired doneness. Remove from pan and tent with foil.

Add the butter and shallots to the pan and sauté for 1 minute. Add the lemon juice and cook about 1 more minute or until slightly reduced. Stir in the fresh parsley. (If using dried parsley, add it when you add the lemon juice.) Serve the tuna immediately, drizzled with a little of the sauce.