Lemon Tuna

Ingredients

• 4 tuna steaks (about 150 g each)
• 2 tbsp olive oil
• 2 Garlic cloves
• 1 untreated lemon (juice and zest)
• 120 ml fish stock
• 2 tbsp freshly chopped parsley
• 2 tbsp butter
• a splash of Pernod
• 1 tbsp capers
• Salt
• Pepper

Instructions

1. 1.

   Rinse the tuna steaks, pat dry, and tie with kitchen twine. Sear in oil in a non-stick pan until golden brown on both sides, then remove from pan.

2. 2.

   Peel and finely chop the garlic. Sauté in the same pan, deglaze with lemon juice and fish stock. Add parsley, bring to a boil, then stir in butter. Do not simmer further; season with Pernod, salt, and pepper.

3. 3.

   Add capers and lemon zest to the sauce, then return the tuna steaks. Warm through briefly if desired (tender center) or let rest.

4. 4.

   Plate on dishes, remove twine, drizzle with sauce, and serve immediately.