Tuesday, April 28, 2009

Pan Seared Tuna with Asparagus and Tomato, Caper, Parsley Reduction

I grew up hating fish (as in loathing it, if that verb is strong enough). As I have grown up, however, I have realized more and more that it's not fish in general that I hate--it's overcooked, frozen fish that I hate (and in all honesty, what's not to hate about it?). It has taken a surprisingly long time for me to overcome the childhood aversion. When I did, though, I came to love a well-cooked piece of fish.

This recipe was inspired by a challenge I saw on a cooking reality competition show, and then adapted from a recipe by Emeril. While it looks like I have prepared two plates, one for me and one for a special someone, in the name of full disclosure, I ate both pieces myself in one sitting. It was good.

Lesson learned. A few capers go a long way.

Pan-Seared Tuna with Asparagus and Tomato, Caper, Parsley Reduction

Serves 2: multiply as needed

  • extra virgin olive oil, for sauteing
  • 1 clove garlic, finely minced
  • 1 medium shallot, minced
  • 1 medium ripe tomato, diced
  • 1/4 cup water or fish broth
  • 1 tablespoon capers, with the brine
  • 1 tablespoon lemon juice
  • 3 -4 sprigs fresh parsley, finely chopped
  • 2 tablespoons butter
  • salt and pepper, to taste
  • 2 sushi-grade tuna medallions (or steaks, if you're looking for a larger, heartier meal)
  • 10 thin stalks asparagus
Heat a few tablespoons olive oil in a pan over medium heat. Add the garlic and shallot, and saute for a minute or two, until slightly browned. Add the tomato, and stir until soft. Add the water/broth, capers, and lemon juice and simmer for a few minutes, until reduced and thickened. Add the parsley and butter, stir to incorporate. Turn down the heat to low, and let it simmer while you cook the fish.

Season the tuna with salt and pepper. Cover the bottom of a wide pan with some olive oil and heat over medium high. Move the pan off-center so there is a definite hot side and a cooler side. Add the fish to the direct heat, and let cook undisturbed for 2 minutes. Place the asparagus in the cooler side of the pan, and season with salt and pepper. Turn the tuna, and cook for an additional 2 minutes for medium (maybe longer if you're using full steaks). Place the asparagus on a plate, top with the tomato caper sauce, and the fish. Garnish with parsley.


Brittany said...


Stephanie said...

WOW- this is amazing! All those mouth-watering pics popped up on facebook and I had to check this out! I'm totally impressed and slightly saddened that I live across the country and can't con you into letting me taste one of these delectable dishes. :)