Description
A delightful lemon dijon cream sauce that enhances seared tuna steaks with tanginess and zest.
Ingredients
- 2 pounds tuna steaks
- 2 tablespoons coarsely ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup heavy cream
- 1 tablespoon dijon mustard
- 1/2 cup broth (chicken, beef, or vegetable)
- 2 cloves garlic, crushed
- 1/2 lemon juiced (about 1 1/2 tablespoons lemon juice)
- Zest of 1/2 lemon
Instructions
- Rub the crushed pepper generously on both sides of the tuna steaks, then sprinkle with salt. Allow them to sit out for 5-10 minutes to warm to room temperature.
- Preheat your cast iron or nonstick skillet over medium-high heat. Add the olive oil and let it heat up.
- Place the tuna steaks in the hot skillet. Sear each side for about 3-5 minutes without disturbing them.
- Flip the steaks once the meat has cooked about 1/4 of the way up from the bottom, ensuring a nice sear while keeping the center very rare.
- Remove the steaks from the pan when cooked to your desired doneness and set them aside to rest.
- In a medium saucepan, combine the butter, heavy cream, dijon mustard, crushed garlic, lemon juice, zest, and broth. Whisk together.
- Bring the mixture to a simmer for a few minutes without boiling, then remove from heat.
- Serve the lemon dijon cream sauce alongside or drizzled over the seared tuna steaks.
Notes
Opt for the freshest tuna steaks and avoid overcrowding the skillet for a perfect sear.