HERB-SEARED TUNA WITH CAPONATA AND WARM LEMON CREME FRAICHE
Provided by Tyler Florence
Categories main-dish
Time 1h40m
Yield 2 servings
Number Of Ingredients 23
Steps:
- To make the caponata: Pour the oil in a large, deep skillet over medium heat. Add the anchovies and red pepper flakes and cook and stir for a few minutes to create a base flavor. Fry the eggplant in the anchovy oil, until it gets brown and sticky, stirring often. Add the tomatoes, red pepper, onion, and garlic, continue to cook until the vegetables break down and soften, about 15 minutes. Toss in the capers, raisins, olives, balsamic vinegar, sugar, and basil; season with salt and pepper. Lower the heat and slowly simmer until thick, about 20 to 30 minutes. The caponata tastes great hot, cold or at room temperature.
- To make the lemon creme fraiche: Put the chicken stock, garlic, and lemon zest in a saucepan and place over medium heat. Simmer gently until the stock is reduced by half and thickened slightly. Take the pot off the heat, fish out the garlic, and add the creme fraiche. Just before you are ready to plate the dish, buzz the sauce with a handheld blender until it's thick and frothy.
- To make the tuna: Rub a little olive oil on the piece of tuna. and season with a fair amount of salt and pepper. Put the chopped herbs in a flat dish and roll in the herbs to coat. Place a large skillet over medium-high heat and coat with 2 tablespoons of olive oil. When the oil gets hazy, lay the herb-coated tuna in the hot pan and sear for approximately 1 1/2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.
- To serve: Spoon the caponata on the bottom of 2 plates, lay the herb-seared tuna slices around the center, and drizzle the whole thing with the frothy lemon creme fraiche sauce.
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Syed Junaid
[email protected]This recipe was easy to follow and the end result was impressive.
Pujasilla Puja silla
[email protected]I made this dish for my family and they loved it! The tuna was cooked perfectly and the caponata was delicious.
Adesh Dhar
[email protected]This dish was a bit too salty for my taste, but overall it was good.
Dipak chy Dipak chy
[email protected]This recipe is a keeper! The tuna is cooked to perfection and the caponata is flavorful and delicious.
Aamir Mubarak
[email protected]I've made this dish several times and it's always a hit. The tuna is always cooked perfectly and the caponata is always delicious.
Manan pathan
[email protected]This recipe was easy to follow and the end result was impressive. My guests loved it!
Anisuzzaman Chowdhury
[email protected]I'm not a huge fan of tuna, but this recipe was delicious! The caponata was especially flavorful and the warm lemon creme fraiche added a nice touch.
MWESIGE BENARD
[email protected]This dish was a bit bland for my taste. I added some extra herbs and spices to the caponata and it was much better.
Muskan Iman
[email protected]I love this recipe! The tuna is always cooked perfectly and the caponata is always flavorful. I often serve this dish with a side of roasted vegetables.
Anamaria Coman
[email protected]This recipe was a bit too complicated for me, but the end result was worth it. The tuna was cooked perfectly and the caponata was delicious.
sheikh waleed
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The tuna is always cooked perfectly and the caponata is always flavorful. I highly recommend this recipe!
Zohoor Nazari
[email protected]The herb-seared tuna was cooked to perfection. The caponata was a bit too sweet for my taste, but overall the dish was very good.
Laura Rennicker
[email protected]I made this dish last night and it was a hit with my family! The tuna was cooked evenly and the caponata was delicious. I will definitely be making this again.
Samuel Chilayi
[email protected]This dish is an absolute delight! The tuna is seared perfectly, and the caponata adds a wonderful depth of flavor. The warm lemon creme fraiche is the perfect finishing touch.