Seared Tuna with Fennel Seeds & Caper Brown Butter

Seared Tuna with Fennel Seeds & Caper Brown Butter
Photo by Scott Phillips


  • 1 Tbs. capers, drained, coarsely chopped if large
  • 2 Tbs. vegetable oil
  • 1-½ Tbs. fresh lemon juice
  • 6 Tbs. unsalted butter, cut into six pieces
  • ¾ tsp. kosher salt
  • ¼ cup heavy cream
  • ½ tsp. freshly ground black pepper
  • + 2 more ingredients
    • 1 Tbs. fennel seeds, crushed
    • 4 1-inch-thick tuna steaks (6 to 8 oz. each)

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...

View full recipe at Fine Cooking


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