SEARED TUNA WITH SHALLOTS AND LEMON-BUTTER SAUCE

SERVES 4

Although I have eaten tuna steaks, this is the first time I made them at home. This recipe is quick, easy and very good. Tuna should never be overcooked, with at least a little pink left inside. Many people eat it rare. Even people who don't particularly like seafood might like tuna, since the texture and flavor bear little resemblance to other fish. In fact, in this recipe, I think it tastes more like pork loin.

INGREDIENTS

2 tablespoons olive oil

4 yellowfin tuna steaks, 6 to 8 ounces each

Salt and pepper to taste

4 tablespoons butter

1 large shallot, finely chopped

Juice of 1 lemon

2 tablespoons chopped fresh parsley

Heat the olive oil in a large nonstick skillet over medium-high heat. Season the tuna on both sides with the 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. Add the parsley. Serve the tuna drizzled with a little of the sauce.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.