INGREDIENTS
Sauce
1 (6-oz.) can tuna packed in olive oil
4 anchovy fillets, chopped
2 TBSP. capers
Grated zest of 1/2 lemon
3 TBSP. fresh lemon juice
2 large egg yolks
1/2 cup vegetable oil
Salt and white pepper
2 (8 oz.) pieces tuna, each about 1/2-inch thick
Salt and white pepper
Vegetable oil
1 TBSP. capers
2 ripe tomatoes, sliced
DIRECTIONS
Place the tuna, with the oil from the can, into a food processor.
Add the anchovies, capers, lemon juice and egg yolks.
Pulse until smooth, scraping down the sides when you need to.
With the processor running, drizzle in the vegetable oil to make a silky smooth sauce.
Season with the salt and pepper; scrape the sauce into a container, cover and refrigerate until you are ready to serve.
Heat a cast iron skillet to high.
Season the tuna with salt and pepper and brush it with vegetable oil.
Sear the tuna for 45 seconds on each side.
Transfer the tuna to a plate and refrigerate until it is well chilled.
To serve, spread the sauce onto 4 dinner plates; scatter some capers on top.
Season the tomatoes with salt.
Cut the tuna into thin slices.
Arrange the tuna and tomato slices on top of the sauce.
Serves 4.
