ChezCindy: Tuna Steaks with Lemon Caper Sauce

 

Quick, easy, and delicious.  Once you learn how to sear fresh tuna steaks, the possibilities for serving are plenty.  The best way to searing tuna steaks is in a pan on the stove top, but you can also sear on a grill.  The key is to sear the steaks just enough to leave them raw in the center but create a crispy crust on the outside.  This process only takes a few minutes on each side, depending on the thickness of the steaks.  Be sure to dry the steaks with a towel before adding them to a hot skillet.  

For this recipe, be sure to have the ingredients for the sauce measured out and ready to go before you begin searing the steaks.  This is quick cooking and the results are delicious.  

Tuna Steaks with Lemon Caper Sauce

6 5-ounce fresh tuna steaks
1 1/2 teaspoons sea salt, divided
4 tablespoons olive oil, divided
3 tablespoons chopped shallots
3/4 cup unsalted chicken broth
4 tablespoons capers, drained
2 teaspoons lemon zest
3 tablespoons fresh squeezed lemon juice
6 tablespoons unsalted butter
1 heaping tablespoon Dijon mustard
3 tablespoons chopped flat leaf parsley

Serves 6 

Dry the tuna steaks with a paper towel.  Evenly season the steaks with 1 teaspoon salt.  Heat a large nonstick skillet over medium-high heat.  

Add 2 tablespoons of olive oil to the hot skillet.  Carefully add the steaks to the pan.  Allow to cook without moving or turning for 3-5 minutes.  This will create a deep brown color on this first side.  Using a spatula or tongs, flip each steak over to cook on the second side.  Cook this side for 2-3 minutes.  The steak should be pink at the center.  Remove the steaks to a plate to rest.

Working quickly, add the remaining 2 tablespoons of olive oil to the pan.  Add in the chopped shallots and the remaining ½ teaspoon of salt.  Stir to combine cooking for about 1 minute.  Add in the chicken broth, lemon juice, capers, and lemon zest.  Simmer for 2-4 minutes to slightly reduce the mixture.  Whisk in the butter and mustard until smooth.  Turn off the heat, removing the pan from the heat surface.  Spoon the sauce over the tuna, sprinkle with the chopped parsley.  

ChezCindy: Butterflied Shrimp Oreganata

 

This shrimp appetizer takes a bit of time to arrange the ingredients but cooks up quickly once you have it put together.  Added bonus is that it is delicious served hot straight from the oven, but also delicious at room temperature.  You could also serve this with a salad for a light summer dinner.  

Butterflied Shrimp Oreganata

1/2 cup dry white wine
3 tablespoons olive oil
3 tablespoons minced fresh parsley, divided  
4 garlic cloves, minced, divided
1 tablespoon fresh lemon juice
2 teaspoons grated lemon zest, divided
2 teaspoons dried oregano, divided
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 pounds large shrimp, 12 per pound, peeled & deveined, butterflied*
6 tablespoons unsalted butter, divided, 3 tablespoons cut into small pieces
3/4 cup panko breadcrumbs
4 tablespoons fresh grated Parmesan cheese
Serves 6 (2 shrimp per person) as an appetizer

Preheat the oven to 425 degrees.  In a large bowl, combine the wine, olive oil, 1 tablespoon parsley, 2 minced garlic cloves, lemon juice, 1 teaspoon lemon zest, 1 teaspoon oregano, salt, and red pepper flakes.  Add the shrimp, tossing to coat.  Let stand for 10 minutes.  

Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat.  Add the remaining 2 minced garlic cloves.  Cook and stir for 1 minute.  Remove from the heat, stirring in the breadcrumbs, Parmesan cheese, 1 tablespoon parsley, remaining teaspoon lemon zest, and remaining teaspoon oregano.  Set aside.

Drain and discard the marinade from the shrimp.  Arrange the shrimp onto a large sheet pan or large skillet, oven-safe and broiler-proof.  Evenly divide the breadcrumb mixture onto each butterflied shrimp.  Dot each shrimp with the diced butter.  Place into the hot oven, cooking for about 5-6 minutes.  Switch the oven to broil, broiling the shrimp for 2-3 minutes until lightly browned and bubbly.  Serve hot or at room temperature.  

*To butterfly the shrimp, use a sharp paring knife to carefully slit along the vein side of the shrimp stopping at the tail without cutting through.  Lightly press the 2 sides to open like a butterfly.