Sunday, December 7, 2014

Grilled Tuna Steaks with Lemon Caper Butter Sauce

A delicious, brightly tangy sauce will carry you far. "I could eat this for breakfast," said my fiancé. We mopped up every last dribble of this lemon caper topping last night. I'd be cruel not to pass the recipe along.

I just moved into a new house (read: new kitchen) this week, and I spent my first weekend morning arranging the spice cabinet, stacking my oh-so-useful kitchen cart, and reseasoning cast iron.

We ended the day with plump tuna steaks, rubbed with olive oil, sea salt, and freshly ground rainbow peppercorns, then grilled in my shiny, renewed cast iron grill pan. Asparagus, chopped and grilled with herbes de Provence.

And that lemon caper sauce. The capers were sautéed in a little butter and lemon juice until aromatic. Then as the tuna steaks came to bold-lined fruition, I added bits of cold, cold butter to the skillet until the capers were frothing and warm.

Spooned it over the tuna steaks and dinner was served. (We paired with a tall glass of Lucky Bastard ale.)

Now to envision dozens and dozens of future uses...

Grilled Tuna Steaks with Lemon Caper Butter Sauce
Yield: 2 servings

2, 6-oz. tuna steaks (about 3/4-inch to 1-inch thick)
Olive oil
Sea salt
Cracked black pepper
For the sauce:1 oz. capers, drained and chopped
1 teaspoon butter for sautéeing, plus 2 tablespoons chilled and separated into small pieces
Freshly squeezed juice from one lemon
Salt and pepper (to taste)
For the asparagus:
1 bunch, chopped into 1-inch pieces
1 tablespoon olive oil
Herbes de Provence

1. In a small pan, heat 1 teaspoon butter over medium heat until frothing. Add capers and sautée for 20 seconds, until aromatic. Add lemon juice, salt, and pepper and continue to cook—stirring frequently—until liquid has evaporated (about 2 minutes). Remove from heat and reserve.
2. Using a medium skillet or grill pan (I used the same pan for the asparagus and tuna to conserve—carried-over seasoning was a bonus), heat up one tablespoon olive oil or medium-high heat. Add asparagus and herbes de Provence. Cook, stirring occasionally, for about 5 to 6 minutes, until asparagus is bright green. Reserve in a small, covered bowl to keep warm.
3. Rub tuna steaks with olive oil, salt, and pepper. Heat up lightly oiled grill pan to medium-high heat. Grill tuna steaks for 5 minutes on each side, until sides are white and opaque.
4. While tuna grills, return the capers to medium heat in pan. Add chilled butter, bit by bit, until melted, browned, and bubbling.
5. Spoon sauce over tuna steaks, surround with a ring of asparagus, and serve.

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