INGREDIENTS
2 lbs. tuna steaks (6 tuna)
2 tablespoons coarsely ground black pepper
½ teaspoon salt
1 tablespoon olive oil
1 tablespoon butter
½ cup heavy cream
1 tablespoon dijon mustard
½ cup broth (chicken, beef or vegetable)
2 cloves of garlic, crushed
½ lemon juiced (about 1 ½ tablespoons lemon juice)
½ lemon zest
DIRECTIONS
Preheat a cast iron skillet over medium high heat.
While it’s heating, rub the crushed pepper on both sides of the tuna steaks.
Also sprinkle a bit of salt on both sides.
Once the skillet is heated add the oil and then sear the steaks on both sides.
Sear each side for about 3-5 minutes without disturbing them. The time may differ depending on how thick your steaks are. The meat will cook it’s way up the steak from the bottom. So once it has cooked ¼ of the way up flip it to the other side.
Then take it out of the pan when that side has cooked ¼ of the way up but keep a very rare center.
While the steaks are cooking, heat up another skillet.
Add the butter, cream, mustard, garlic, lemon juice and zest and broth.
Whisk and bring to a simmer.
Serve along side or over top steaks.
