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.
Not yet.
Ahhh, yet.
After about 2 minutes,
Mr. Hawthorne turned the steaks
and added some chopped onion and capers.
And about a tablespoon of cream.
Oh my. This is good.
I love the bite of the capers in this.
I didn't want any veggies tonight.
Just pure protein.
Excellent flavor,
although I prefer it rare.
That's OK, Mr. Hawthorne.
I'll still eat it.
We kinda tore into that tuna.
I think I can do that one...thanks. My wife would be impressed!
ReplyDeleteSo good, Woodduck. You must share the plate, though.
ReplyDeleteNothing like a terrific tuna steak. I would have given it a bunch mo’ buttah. And lemon. Gotta have the lemon. If you don’t have capers, you could sub black olives.
ReplyDeleteTexture and salt.
We actually have a bottle of Mario capers in the fridge!
ReplyDeleteThanks for the lemon reminder, too.
Enjoy, Woodduck!
ReplyDeleteThis is one of my favorite meals.