Tuna Piccata Food

EASY FISH PICCATA

Steps:

• Season the fish on both sides with salt and pepper. Mix the oregano, paprika, and garlic powder and season the flesh side of the fish.
• To dredge, coat the fish on both sides with the flour. Gently shake excess flour.
• In a large cast iron skillet, heat the olive oil and 2 tablespoons of unsalted butter over medium-high heat. Carefully add the fish and cook for 2 to 3 minutes on each side (a total of 4 to 6 minutes), or until the fish is firm and flaky (being careful not to overcook the fish). Transfer the fish to a tray lined with paper towel to drain excess oil.
• To the same pan, add 1 more tablespoon of unsalted. Lower the heat, and add the lemon juice, white wine, and capers. Cook briefly over medium heat.
• Return the fish to the pan and spoon the sauce over the fish (give it just a few seconds to warm through in the sauce).
• Garnish with parsley and red pepper flakes, if using. Serve immediately!

PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS, AND OLIVES

Steps:

• Cook pasta in large pot of rapidly boiling water until al dente or done to your liking.
• Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.

TUNA 'PICCATA'

Steps:

• Cook pasta according to package directions. Five minutes before pasta will be done, start the sauce.
• Saute garlic in oil.
• Add cilantro and 4 tablespoons lemon juice and saute until greens are slightly wilted.
• Add tuna and capers and mix well, stirring to keep things from sticking. Add lemon juice as needed to keep things moist. Remove from heat when warmed through.
• Pour sauce over pasta and mix. Add Parmesan cheese and mix again. Serve.

FISH PICCATA

Steps:

• Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.

LEMON PEPPER AHI TUNA

Steps:

• Sprinkle salt and black pepper on both sides of the tuna steaks.
• Squeeze fresh lemon juice over the steaks.
• Heat 1 tbs of oil in a pan.
• Add 1 tbs of butter.
• Turn the heat down low to medium-low.
• Place the tuna in the pan.
• Add capers, and squeeze more lemon juice into the pan.
• Add slices of lemon to the pan and 2nd tbs of butter.
• Shake the contents of the pan a bit and let cook for about 4 minutes.
• Turn the steaks over and cook for another 5 minutes.
• Serve the tuna with the slices of lemon and capers from the pan.
• NOTE: As some reviewers have suggested, you may not need to cook as long as the specified time. It's your personal preference how well done you like the steaks. Thanks for all the wonderful reviews!