Browned-Butter Seared Tuna Steaks

I love fresh tuna any which way, be it seared or served as ceviche, tartare, or raw sushi. Pairing this seared tuna steak with browned butter is so delicious, I have a sneaking suspicion you won’t only be making it for the Nine Days.

SERVES 4

• 4 Tbsp butter, divided
• 4 8-oz (225-g) fresh tuna steaks
• kosher salt and pepper, to taste
• lemon slices, for garnish

In a large skillet over medium-high heat, melt 1 Tbsp butter.

Season the tuna steaks with kosher salt and pepper. Make sure your skillet is hot enough and then add two steaks to the pan (don’t overcrowd the pan). Sear for 1–2 minutes, making sure that the color change doesn’t reach the center of the fish. Turn the steak over and repeat on the second side. Transfer the steaks to a serving platter. Repeat with the next two tuna steaks.

Add the remaining 3 Tbsp butter to the pan. Lower the heat to medium low. Stir frequently as the butter begins to melt and turns a golden-brown color. This may take 5–7 minutes. Be patient and don’t raise the heat, or the butter could burn. Pour the browned butter over the seared tuna steaks. Garnish with charred lemon slices and serve immediately.

(Originally featured in Family Table, Issue 702)