I was craving some protein the other night and Mr. Hawthorne's tuna hit the spot.
Mr. Hawthorne salted and peppered the steaks and let them come to room temperature before sauteing. Heat the pan over moderately high heat and add in equal amounts butter and olive oil. When the butter gets foamy, add in the steaks. Resist the temptation to poke and move the tuna around. Leave it alone for about 2 minutes.
If you try to move the meat any sooner, it will stick to the pan and tear. Shake the pan after a minute or two and the meat will release itself.
I love the bite of the capers in this.
That's OK, Mr. Hawthorne. I'll still eat it.
We kinda tore into that tuna.