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

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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