Tuna Steak Italian

Ingredients

• 2 (6 oz each, 1.5 inches thick) sushi-grade ahi tuna steaks
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons capers, drained
• 2 cloves garlic cloves
• 2 tablespoons (loosely packed) fresh flat-leaf parsley
• 1 tablespoon (loosely packed) fresh basil leaves
• 8 pieces cherry tomatoes
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes (optional)

Instructions

1. 1

   Remove the two 6-ounce ahi tuna steaks from the refrigerator and let them sit at room temperature for 5 minutes while you prepare everything else. This ensures they cook through evenly without the outside overdoing. Pat them completely dry with paper towels — removing surface moisture is critical for a proper sear.

2. 2

   Halve 8 cherry tomatoes lengthwise. Peel and finely mince the 2 garlic cloves on a cutting board. Roughly chop 2 tablespoons of fresh flat-leaf parsley leaves and tear 1 tablespoon of fresh basil leaves by hand — tearing prevents bruising and keeps the color bright.

3. 3

   Measure out 3 tablespoons of fresh lemon juice and 2 tablespoons of drained capers into a small bowl. Have the 3 tablespoons of extra-virgin olive oil ready near your stovetop.

4. 4

   Set a 12-inch stainless steel or cast iron skillet over medium-high heat and let it preheat for 2 minutes — you'll know it's ready when a drop of water dances and evaporates immediately on contact. While waiting, sprinkle both tuna steaks evenly with 0.75 teaspoon of kosher salt and 0.5 teaspoon of freshly ground black pepper on both sides.

5. 5

   Once the pan is hot, carefully add 2 tablespoons of the extra-virgin olive oil and tilt to coat evenly. Immediately lay both tuna steaks in the center of the pan — you should hear an aggressive sizzle. Do not move them. Let them sear undisturbed for 2 to 2.5 minutes, until the bottom develops a golden-brown crust about 1/8-inch deep.

6. 6

   Using a fish spatula, carefully flip each tuna steak. Sear the other side for 1.5 to 2 minutes for medium-rare (the center will still be warm and slightly translucent). If you prefer medium, cook for 2 to 2.5 minutes — an instant-read thermometer should read 120°F for medium-rare or 130°F for medium. Transfer the steaks to a warm plate.

7. 7

   Reduce heat to medium-low. Add the minced garlic to the same pan and stir constantly for 30 seconds — you should smell the garlic become fragrant. Pour in the 3 tablespoons of fresh lemon juice and add the 2 tablespoons of capers. Stir gently and let bubble for 30 seconds.

8. 8

   Remove the pan from heat and stir in the remaining 1 tablespoon of extra-virgin olive oil, the halved cherry tomatoes, chopped parsley, and torn basil. Add the 0.25 teaspoon of red pepper flakes if using. Taste and adjust salt and pepper as needed.

9. 9

   Place each tuna steak on a warm plate. Spoon the lemon-caper sauce and all the tomatoes, herbs, and capers directly over and around each steak. Serve immediately while the tuna is still warm and the sauce is bright and fresh. Serve with crusty bread or a simple green salad if desired.

Tools you’ll need

• 12-inch stainless steel or cast iron skillet
• fish spatula
• instant-read thermometer
• paper towels
• small bowl
• cutting board
• chef's knife
• wooden spoon

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