Tuna with Lemon Caper Sauce and Roasted Root Vegetables (Photos)

It has been a while. Let's see if I can still do this.

Roasted Root Vegetables (for two):

Need:

Three carrots
Three small red potatoes - the two shown and another I added
Two minced cloves of garlic. Some will roast whole cloves and that would be good if you wanted to add them that way
A small onion
Maybe a Tablespoon of chopped rosemary from the bush in the yard
Parsley for plating - for some weird reason our parsley on the patio is still alive after multiple 15-17 degree nights
Whatever else you might want to add.
Olive oil, salt and pepper to taste



Preheat the oven to 380 (I used convection) and lightly oil a baking sheet (I used a half sheet) The intent is to not have the pieces touch. If they do, they will steam and not roast. They will cook quicker at 400 and may be more likely to burn. With that in mind, I use 380.

Cut the vegetables into suitable pieces, maybe an inch for me, oil them lightly, season with salt and pepper



And roast on a pre-oiled sheet.



You will need to turn them each 15 minutes. Mine cooked in about 30 minutes. It might take longer if you are using a standard oven.

I added about a tablespoon of melted butter and parsley to the roasted vegetables and set them aside while cooking the tuna.



Tuna Steaks with Lemon Caper Sauce.

I like to keep my tuna simple, cooked quickly in a hot skillet with just a little olive oil, salt and pepper.

Lemon Caper sauce is a favorite with tuna steaks at our house. It is buttery rich and salty with a nice acidic astringent quality from the lemon juice. Of course it carries the distinct taste of capers. You may prefer your tuna some other way, but it is lemon caper for me.

For the tuna you'll need:

Tuna steaks. We had two. One was about an inch and a half thick and the other maybe two inches thick - maybe 6-8 ounces each.
Salt and pepper to taste. Not much salt for me because the capers come in brine and I intend to use that in the sauce.
Olive oil maybe a Tablespoon to lubricate the skillet
Butter, lemon and capers for the sauce.



To make the sauce, add tree tablespoons of butter to a medium hot sauté pan, then two tablespoons of capers a teaspoon of brine and the juice of half a lemon. Bring to a foaming boil and reduce heat to very low and hold.





I seasoned the tuna with fresh ground black pepper and a little sea salt.



Heated the skillet and added the steaks when the skillet was hot (just before smoking). I like my tuna a little more toward rare than the wife. My steak was cool in the center when finished. Her steak was pink. Probably cooked a minute (maybe less) on each side.



Plated with lemon caper sauce, roasted vegetables and a glass of Chardonnay.



My plate:



Her plate:



Fork views:







A nice Sunday evening meal


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