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.
4 tuna steaks
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
Zesty Italian salad dressing (or your favorite)
- In a small bowl, combine all the seasoning rub ingredients. Liberally season all sides of the tuna steaks.
- 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.
- Remove steaks from the pan; set them aside to rest. They will continue to cook on residual heat to a perfect medium rare inside.
- 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.
- 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,
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