Seared Tuna with Fennel Seeds & Caper Brown Butter

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


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

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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