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
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.