Roasted Tuna with Celery and Caper Brown Butter

Instructions

1. 1

   Preheat oven to 425°F. Toss celery pieces with 2 tablespoons olive oil, half the salt, and half the black pepper. Spread in a single layer on a baking sheet and roast for 20 minutes until tender and lightly caramelized.

   Tip: Don't crowd the pan; the celery should have space to roast rather than steam.

2. 2

   While celery roasts, pat tuna steaks dry with paper towels. Season both sides generously with remaining salt, pepper, and red pepper flakes.

   Tip: Dry tuna is essential for achieving a good sear without sticking.

3. 3

   Heat remaining 2 tablespoons olive oil in a large cast-iron or stainless steel skillet over medium-high heat until it shimmers.

   Tip: A hot skillet creates a flavorful crust while keeping the interior rare to medium-rare.

4. 4

   Carefully place tuna steaks in the hot skillet and sear for 2-3 minutes per side for medium-rare doneness. Transfer to a warm plate and tent loosely with foil.

   Tip: Resist the urge to move the tuna while searing; let it develop a golden crust undisturbed.

5. 5

   Reduce heat to medium and add butter to the same skillet. Once melted and foaming, add minced garlic and fresh thyme, stirring constantly.

   Tip: Watch carefully as the butter browns; it should smell nutty but not burnt, about 2-3 minutes.

6. 6

   When butter is golden brown, remove from heat and stir in capers and lemon juice. Taste and adjust seasoning if needed.

   Tip: The acidity of lemon brightens the rich brown butter and balances the umami of the tuna.

7. 7

   Divide roasted celery among four plates. Top each with a seared tuna steak and drizzle generously with the caper brown butter sauce.

   Tip: Serve immediately while the tuna is still warm and the sauce is at its most flavorful.