You may also like
Categories:
capers oregano shallot extra-virgin olive oil salt tuna anchovy red wine cold unsalted butter arugula
Viewed: 8 - Published at: 7 years agoIngredients
- 1/4 cup capers, drained
- 2 tablespoons chopped oregano
- 1 small shallot, minced
- 1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper
- Four 6-ounce, 3/4-inch-thick tuna steaks
- 4 anchovy fillets, chopped
- 1 cup dry red wine
- 2 tablespoons cold unsalted butter, cut into 2 pieces
- 4 cups packed baby arugula
Method
- In a bowl, mix the capers with the oregano, shallot and 1/2 tablespoon of the olive oil.
- Season with salt and pepper.
- In a skillet, heat the remaining 1 tablespoon of oil until shimmering.
- Season the steaks with salt and pepper; add to the skillet and cook over high heat, turning once, until browned and medium-rare, about 4 minutes.
- Transfer the steaks to a platter.
- Add the anchovies to the skillet and cook over moderate heat, mashing with a fork until dissolved, about 1 minute.
- Add the wine and boil until reduced by half, about 4 minutes.
- Remove the skillet from the heat and swirl in the butter, 1 piece at a time, until blended and smooth.
- Season the red wine sauce with salt and pepper.
- In a medium bowl, drizzle the arugula with olive oil and season with salt.
- Mound the arugula alongside the tuna.
- Pour the red wine sauce around the tuna steaks, top them with the caper mixture and serve.
