Wednesday, October 13, 2010

Tuna Steaks with Lemon Cream Sauce

I was at Giant Eagle on Sunday and looking in the seafood department when I came across some fresh tuna steaks for only 4.99/lb (compared to the regular 10.99/lb) because their use by date was only a few days away. I planned on making them for dinner that night anyway, so who cares! They turned out so good! My only regret is that I didn't take a picture to share with you how pretty it came out. But here's the recipe anyway:

2 tuna steaks
1 Tbl black pepper
1 teaspoon seasoned salt
1 teaspoon dried basil
1/2 teaspoon dried thyme

Combine the spices and coat the steaks top and bottom with mixture.

Lemon sauce:

1 Tbl butter
1 Tbl olive oil
1 clove garlic, minced
Juice and zest of one large lemon
2 Tbl heavy cream
a little parsley
salt, and a pinch of sugar to take away the sourness of the lemon

Saute garlic in butter and olive oil taking care not to burn the butter. Add the lemon juice and zest along with everything else and simmer on low for a few minutes until the sauce thickens up.

Meanwhile, heat a saute pan over med-high heat with a little olive oil. Put the steaks in once it has become hot and cook for 4-7 minutes on each side, depending on thickness and desired done-ness. It is recommended to eat tuna med-rare, but we cooked ours until about med-well, just slightly pink. Remove from pan and place over a bed of mixed greens if desired, and cover with sauce.

I think this may have been the best fish I've made to date!

No comments:

Post a Comment