I love the flavor of fresh tuna, so I like to keep prep simple and flavors non-competing... I buy my tuna on Saturdays from a fisherman from Montauk who catches it on Friday. Try this:
Grilled Tuna with Lemon and Caper Sauce
This is a great dish to make in a grill pan (on top the stove) and serve your friends on a cold, gray day in January when you’re all wishing for warmth and sunshine. The yummy sauce also works wonders for boneless chicken breasts or veal scallops.
makes 6 servings
4 tablespoons unsalted butter
1 large lemon, peeled, cut crosswise into 8 1/4" slices, seeded, with their juice
2 tablespoons drained nonpareil capers
Sea salt and freshly ground white pepper to taste
3 tuna steaks cut 1 1/4-inch thick (about 1 pound each)
2 tablespoons extra-virgin olive oil
2 teaspoons finely chopped parsley for garnish
1. Melt 4 tablespoons butter in a small saucepan over medium low heat. Stir constantly until the butter is light brown, about 3 minutes.
2. Cut the lemon slices into quarters. Add them (with their juice), and the capers, to the saucepan. Reduce the heat and cook, shaking the pan several times, until the lemon and capers are heated through, about 1 minute. Taste for and correct seasoning.
3. Light a grill or preheat the broiler. Bush the tuna with olive oil on both sides. Sprinkle with salt and freshly ground white pepper to taste.
4. Grill or broil the tuna about 4 inches from the heat, turning once, until charred outside and still slightly pink in the center (3 to 4 minutes per side).
5. Transfer the tuna to a large platter and cut into thick strips. Pour the lemon and caper sauce over the fish and serve immediately, garnished with the chopped parsley.
