Seared Tuna with Chile-Caper Sauce

Meaty ahi tuna steaks are tasty on their own with just a little salt and pepper. But they’re also hearty enough to take on a rich, creamy sauce highlighted with briny capers and a little hot chile. Give the sauce a half hour to chill and develop deeper flavors, then you’re ready to pan-sear the fish and serve it up in less than 10 minutes.

For another ahi recipe, see Pan-Seared Tuna with Stir-Fried Vegetables, and for an albacore dish, check out Pan-Seared Albacore with Garlic-Chive Butter.

Serves 2

Ingredients

• 1/4 cup low-fat mayonnaise
• 2 tsp capers, drained
• 1 tsp fresh lemon juice
• 1/2 tsp Dijon mustard
• 1 red Thai chile, finely chopped
• 1 tbsp olive oil, plus more for brushing
• sea salt
• freshly ground black pepper
• 2 ahi tuna steaks, about 5 oz each and 1 inch thick

Sauce Ingredients

Ahi Tuna

Preparation

1. Place the mayonnaise, capers, lemon juice, mustard, and chile in a mini food processor and pulse until combined.
2. With the motor running, gradually add 1 tablespoon of olive oil until a thick, creamy sauce forms. Scrape into a bowl and season with salt and pepper. Cover and chill at least 30 minutes (may be made 1 day ahead). Re-stir thoroughly before using.

Ready to Process

Blended Sauce

Chile-Caper Sauce

1. Heat a cast-iron skillet over medium-high heat and brush with olive oil. Season the tuna with salt and pepper and sear until lightly charred on the bottom, 3-4 minutes. 
2. Turn and sear 2-3 minutes longer, until lightly charred on the other side and pinkish red in the middle for medium doneness.

Beginning to Sear

After Turning

Serve the tuna with sauce spooned on top and any remaining sauce in a bowl alongside.

Seared Tuna with Chile-Caper Sauce