Before being adapted as a frozen dinner staple in the US, Piccata was a delightful Italian preparation of veal, lightly floured and pan-fried before being enrobed in a citrusy emulsion made with the pan drippings from the meat. This modern adaptation recaptures some of that original goodness and takes it to the next level by pan frying medallions of Bigeye Tuna to a perfect medium before glazing them with a shallot, caper and lemon sauce. A generous sprinkling of gremolata on top not only brightens the palette of the dish, it also brightens the flavor profile with verdant parsley, pungent garlic and citrusy lemon zest.
- To make the gremolata, add the garlic, parsley, and lemon zest to a small bowl and stir to combine. Set aside.
- Generously salt and pepper both sides of the tuna and then dust with the flour.
- Add the olive oil to a frying pan and heat over high heat until the oil is shimmering.
- Fry the tuna on one side until it's starting to brown and then flip and fry the second side. Transfer the tuna to a plate and then drain the excess oil from the pan (but do not wipe or wash it).
- Add the shallots and saute until tender and fragrant.
- Add the vegetable stock and boil until most of the liquid has burned off.
- Add the lemon juice, butter and capers and stir vigorously to emulsify the butter, lemon juice and stock.
- Return the tuna to the pan and flip 2-3 times to coat with the sauce.
- Serve immediately with the sauce, and a generous pile of gremolata.
Category : Entree
Prep time : 5 minutes
Cook time : 7 minutes
Passive time : N/A
- 1.5 grams garlic, finely minced (about 1/2 small clove)
- 8 grams flat-leaf parsley, minced
- 2 grams lemon zest (about 1/2 a lemon microplaned)
- 225 grams Bigeye Tuna, cut into 3/4-inch thick steaks
- 2 tablespoons all-purpose flour
- 2 tablespoons extra virgin olive oil
- 18 grams shallot, minced (about 1 small shallot)
- 1/2 cup vegetable stock
- 1 tablespoon lemon juice
- 1 tablespoons unsalted butter, cut into small pieces
- 17 grams capers