Description
A vibrant lemon dijon cream sauce that elevates the rich flavors of tuna steaks, perfect for gatherings or quiet dinners.
Ingredients
- 2 pounds tuna steaks (6 servings)
- 2 tablespoons coarsely ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup heavy cream
- 1 tablespoon dijon mustard
- 1/2 cup broth (chicken, beef, or vegetable)
- 2 cloves garlic, crushed
- 1/2 lemon juiced (about 1 1/2 tablespoons lemon juice)
- Zest of 1/2 lemon
Instructions
- Rub the crushed pepper generously on both sides of the tuna steaks, then sprinkle with salt.
- Let the seasoned steaks sit out for 5-10 minutes to warm up from the refrigerator.
- Preheat your cast iron or nonstick skillet over medium-high heat. Add the olive oil and let it heat up.
- Place the tuna steaks in the hot skillet. Sear each side for about 3-5 minutes, without disturbing them.
- Flip the steaks once the meat has cooked about 1/4 of the way up from the bottom.
- Remove the steaks from the pan when cooked to your desired doneness—3 minutes on each side is ideal for 1 1/2-inch thick steaks.
- In a medium saucepan, combine the butter, heavy cream, dijon mustard, crushed garlic, lemon juice, zest, and broth. Whisk the ingredients together.
- Bring the mixture to a simmer for a few minutes without boiling, then remove it from the stove.
- Serve the lemon dijon cream sauce alongside or drizzled over the seared tuna steaks.
Notes
For an even thicker sauce, let it simmer a bit longer. Consider adding a pinch of cayenne pepper for a spicier kick.
