INGREDIENTS
Flour for dredging
1/2 tsp. cayenne pepper to taste
Salt ad black pepper
3 TBSP. olive oil
3 TBSP. butter
4 small tuna steaks, 3/4 to 1-inch thick
1 large egg, beaten
Minced parsley for garnish
Lemon wedges
DIRECTIONS
Heat a 12-inch skillet over medium heat.
Season one bowl of flour with the cayenne, salt, and lots of black pepper.
Add the olive oil to the pan; when it’s hot, add the butter.
When the butter foam subsides, dredge each steak first in the unseasoned flour, then in the egg, and finally in the seasoned flour.
Place it in the skillet.
Cook over medium-high heat, rotating steaks so they brown evenly; turning after about 3 minutes.
They will be medium-rare after 6 minutes of cooking, overdone after 10.
Garnish with parsley and serve with lemon wedges.
Serves 4.
