Pan-seared tuna with creamy anchovy caper sauce
A simple pan-seared tuna with a creamy white wine, caper, and anchovy sauce, finished with a touch of mustard and hot sauce.
What you need
How Maurice does it
- 1
Heat a frying pan over medium-high heat and melt the butter until sizzling.
- 2
Season the tuna steaks with pepper and salt on both sides.
- 3
Place the tuna in the hot pan and sear briefly on each side, then remove to a plate and set aside.
- 4
Pour the white wine into the same pan and let it reduce slightly.
- 5
Add the capers, anchovies, chopped onion, grated tomato, and rosemary to the pan.
- 6
Stir the mixture and let it simmer for a few minutes.
- 7
Stir in the heavy cream, olive oil, hot sauce, and mustard, and whisk until the sauce is smooth and creamy.
- 8
Strain the sauce through a fine-mesh sieve or colander into a bowl, pressing on the solids to extract all liquid.
- 9
Return the tuna to the pan or plate, spoon the creamy sauce over it, and serve immediately.
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