Seared Tuna Grenobloise

Dec. 6, 2007 — -- ABC News contributor Brooke Parkhurst loves to cook up a storm in her New York City kitchen. Try her delicious tuna recipe for a quick and easy dinner for two.

Seared Tuna Grenobloise w. Shaved Cauliflower

Ingredients:

2 5oz Filets Sushi Grade Tuna

1 medium lemon; 2 TBSPs cubed lemon flesh, remaining juice

1C croutons from day old baguette

3 TBSPs parsley

1 ½ TBSP capers, drained

3 TBSPs butter

Extra olive oil

Kosher salt

Freshly ground pepper

*Yield 2 Servings

Directions:

Season and sear fish- (kosher salt and black pepper)

Heat med sauté pan over high heat until very hot, but not smoking. Add just enough oil to coal the bottom of the pan. Cook fish about 4 minutes per side (3 inch thickness). If pan begins to smoke, reduce heat to medium high.

Remove tuna to plate lined with paper towels. Rest fish on its side.

Add diced bread to the remaining olive oil in the pan, reduce heat and cook until golden and crisp.

Remove croutons from pan, add butter and brown. When butter begins to smell like it is burning add capers, lemon segments, lemon juice. Remove from heat. Stir in parsley and taste for seasoning. Add croutons to pan and serve immediately.

Brooke's mise-en-place

Chop parsley

Cut lemons

Cut bread