PAN SEARED TUNA with LEMON and CAPER RELISH
(works well with any type of white fish)
I Meyer or Eureka lemon
sea salt and freshly ground pepper
3 tablespoons champagne or white wine vinegar
2 tablespoons agave nectar
4- tuna filets (5-6 ounces each)
3 tablespoons minced shallots (about 2)
1/3 cup capers, rinsed, drained and coarsely chopped
3 tablespoons finely chopped Italian parsley
3 tablespoon extra-virgin olive oil
1 tablespoon grapeseed oil
Start the lemons the day before or at least 4 hours before you plan to serve this dish. Cut both ends off the lemon, halve lengthwise, and remove the seeds. Use a sharp knife to cut into thin wedges and finely dice. Add the lemon and any juices that accumulated on the cutting board. Add 1 teaspoon salt, vinegar, and agave nectar and stir. Cover with plastic wrap and leave at room temperature for at least four hours, longer is better.
When ready to cook the fish add the shallots, capers, and parsley to the lemon mixture, stir in the olive oil to mix.
Preheat oven to 400 degrees F.
Take the tuna out of the refrigerator. Season both sides with salt and pepper. Heat grapeseed oil in iron skillet, once hot add the tuna, sear on each side for 1 minute. Spoon the lemon relish on top of each filet and put in hot oven for about 2 minutes for rare tuna. Remove from oven and put a filet on each plate and drizzle with pan sauce. Spread with a few grinds of fresh pepper. Great served with roasted potatoes, asparagus, and fennel. If cooking white fish cooking times will be longer.
Adapted from The Sprouted Kitchen, Sara Forte
