I’ve always loved fish. I grew up eating awesome fresh water fish that my dad would catch; brook trout, coho salmon, rainbow trout, perch, bluegills, even smelt. I never had ahi tuna until I was an adult and it’s become one of my absolute favorites. Where I live it’s rare that I can find ahi tuna in any kind of grocery or specialty market so I’m always thrilled when I do find it. I was able to purchase some tuna recently and found a recipe that I had clipped from a magazine and it’s what was for dinner.
2 5-6 oz tuna steaks
olive oil and salt and pepper
Lightly rub the tuna steaks with olive oil and season with salt and pepper.
For the sauce
1/2 cup olive oil
1/4 cup capers
1/4 cup pitted and sliced kalamata olives
2 T minced shallots
2 T minced fresh parsley
2 T fresh lemon juice
Mince the shallots and parsley. Slice the kalamata olives. And juice the lemon.
Heat the olive oil in a heavy skillet. Once the oil begins to shimmer add the capers, olives and shallots. Simmer 3-4 minutes over medium/low heat. Remove from the heat. Just before serving stir in the lemon juice and parsley.
Heat a heavy skillet (I used a cast iron pan) over medium high heat. Sear the tuna steaks 3 minutes per side. Remove the steaks to dinner plates and spoon the caper-olive sauce over the tuna. Serve with a wedge of lemon. Hopefully you will remember to put the lemon wedges on the plates…I noticed mine when we had finished eating.
I served the tuna with oven roasted cauliflower with a cheddar/fontina cheese sauce.
This was a great dinner! I will definitely make this sauce again and think it would taste great on a salmon steak or mahi mahi.
TIP: Be careful not to overcook your tuna. It should be seared for a few minutes on either side and should be rare or medium rare in the center. If you overcook it you should just buy a can of tuna for a lot less money because that’s what it will taste like.