Ingredients
Tuna - 2pcs
Fennel - 1bulb
red bell pepper - 1/2
sweet onion - 1/4
capers - 2 tbs chopped
juice from caper jar- 2 tbs
calamata olives - 1/4 cup chopped
butter 2 1/2 oz
blackening mix or Emeril’s Essence
Preparation
Slice fennel, bell pepper and onion thin and sauté in butter until wilted. While sautéing vegetables season the tuna steaks with the Essence when the vegetables are done heat another pan with a little butter and put the tuna steaks in sauté for 1 1/2 min per side for rare and 2min med. rare, 3min med well.
