Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Seared Tuna with Fennel Seeds & Caper Brown Butter

Scott Phillips

Servings: four.

 

Ingredients

  • 1-1/2 Tbs. fresh lemon juice
  • 1 Tbs. capers, drained, coarsely chopped if large
  • 6 Tbs. unsalted butter, cut into six pieces
  • 1/4 cup heavy cream
  • 4 1-inch-thick tuna steaks (6 to 8 oz. each)
  • 1 Tbs. fennel seeds, crushed
  • 3/4 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 2 Tbs. vegetable oil

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 600
      Fat Calories (kcal): 290
      Fat (g): 33
      Saturated Fat (g): 16
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 220
      Sodium (mg): 400
      Carbohydrates (g): 2
      Fiber (g): 1
      Protein (g): 72

Preparation

  • Put the lemon juice and capers in a 1-qt. heatproof measuring cup. Bring the butter and cream to a brisk simmer in a small saucepan over medium heat, whisking often. The mixture will look homogenous at first and then will separate and begin to turn golden brown. Continue to whisk until it turns a dark rust color, about 10 minutes total. Carefully pour the brown butter mixture into the lemon juice; the butter will boil up and sputter. Whisk to combine and return to the saucepan, off the heat.
  • Sprinkle the tuna on both sides with the fennel seeds, salt, and pepper. Heat the oil in a 10- to 12-inch heavy skillet (preferably cast iron) over medium-high heat until shimmering hot. Sear the tuna on both sides until done to your liking, about 2 minutes per side for medium rare (still raw in the middle) or 3 minutes per side for medium (just pink in the middle). Transfer the tuna to plates. If necessary, quickly reheat the sauce. Serve the tuna drizzled with the sauce.

This tuna is delicious sprinkled with fresh parsley, and it pairs well with roasted fennel.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks