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Sep 1, 2011
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Cashew-crusted Tuna Steaks with Herb-Caper Mayo

By: Carina Guevara


Cashew-crusted Tuna Steaks with Herb-Caper Mayo

Tuna is readily available and of sushi-grade quality so why not incorporate it into your diet? It’s flavorful and so easy to prepare. When you see good-quality tuna steaks in the supermarket, grab them and make this easy dinner.

Serves 2 Prep Time 10 minutes Cooking Time 10 minutes

 

1/4 cup crushed cashews
salt and pepper
2 (3/4-inch-thick) tuna steaks
2 tablespoons butter
pasta, to serve (optional)

For the herb-caper mayo
1 tablespoon chopped capers
1 tablespoon chopped fresh basil
3 tablespoons mayonnaise
salt and pepper

 

Generously season the crushed cashews with salt and pepper. Coat the tuna steaks with the nut crust.

Melt butter over medium heat and sauté the tuna steaks. Cook for at least 3 minutes per side for medium-rare doneness, longer if you want it cooked more.

3  Make the dipping sauce: Combine all ingredients.

Serve tuna with herb-caper mayo and pasta, if desired.

Tuna shopping tip  When it comes to tuna, go for firm, red, and ultra fresh cuts. Try eating it on the rare side too, for more flavor. Well-done tuna tends to dry out.

 

Photography by Miguel Nacianceno | Recipe & Food Preparation by Carina Guevara | Styling by Becky Kho




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