Crispy Tuna with Tuna-Caper Sauce

Ingredients

  • 1 anchovy fillet
  • 4 7-ounce tuna steaks
  • ½ cup plain dry bread crumbs
  • ¼ cup chicken stock or low-sodium broth
  • ½ teaspoon white wine vinegar
  • 1 3-ounce can imported tuna in olive oil
  • ¼ cup extra-virgin olive oil
  • + 7 more ingredients
    • 1 teaspoon chopped flat-leaf parsley
    • 2 small cornichons
    • 1 teaspoon chopped thyme
    • ¼ cup mayonnaise
    • ½ teaspoon Dijon mustard
    • Salt and freshly ground pepper
    • 1 1/2 teaspoons drained capers

In a blender, puree the canned tuna with the chicken stock, mayonnaise, capers, anchovy, cornichons, mustard and white wine vinegar. Season the sauce with salt and pepper. In a small bowl, toss the bread crumbs, thyme, parsley and 1 tablespoon of the oil; season with salt and pepper. Rub the tuna...

View full recipe at Food & Wine

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