Crispy Tuna With Tuna Caper Sauce
Ingredients
- One 3-ounce can imported tuna in olive oil, drained
- 1/4 cup chicken stock or low-sodium broth
- 1/4 cup mayonnaise
- 1 1/2 teaspoons drained capers
- 1 anchovy fillet
- 2 small cornichons
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon white wine vinegar
- Salt and freshly ground pepper
- 1/2 cup plain dry bread crumbs
- 1 teaspoon chopped thyme
- 1 teaspoon chopped flat-leaf parsley
- 1/4 cup extra-virgin olive oil
- Four 7-ounce tuna steaks, cut 1 inch thick
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