Here’s another great meal from Firehouse Cuisine by Kipp Rix

By Kipp Rix

After trying this style of tuna salad, I can almost assure you that you will never again eat that stuff out of a can that they call “tuna.” The flavor of a fresh tuna steak is unbeatable and really not much more than a can of “good-quality” albacore tuna. A tuna steak cooked like this can also be rolled up in a sundried tomato wrap with greens and dressing to make an excellent and healthy lunch wrap.

Serves 4


4 tuna steaks

Seasoning Rub:
3 tablespoons sea salt
3 tablespoons fresh crushed black pepper
1 tablespoon granulated garlic
1 tablespoon smoked paprika
1 tablespoon dried lemon zest

2 tablespoons olive oil (great quality)
4 tablespoons unsalted butter (divided)

3 tablespoons capers
Juice of 4 limes

Spring mix salad greens
Red bell pepper
Cherry tomatoes
Baby carrots

Zesty Italian salad dressing (or your favorite)

Cooking Directions:

  1. In a small bowl, combine all the seasoning rub ingredients. Liberally season all sides of the tuna steaks.
  2. In a large frying pan, combine 2 tablespoons butter and olive oil and heat over medium-high heat. Add the tuna steaks to the pan and cook 2 minutes on each side, leaving the steaks rare on the inside but with a nice dark crust on the outside.
  3. Remove steaks from the pan; set them aside to rest. They will continue to cook on residual heat to a perfect medium rare inside.
  4. To the pan add the remaining butter, capers, and lime juice. Simmer and stir to combine the pan crust (this is condensed flavor) into the sauce and reduce the sauce some.
  5. Plate the salad and top with sliced tuna steak. Drizzle sauce over the top of the fish and serve with salad dressing on the side.

In Your Honor,

Bruce Merrifield

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