How to Bake Tuna With Lemon & Butter

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When baking tuna with lemon and butter, you always want to make sure you're following a few specific directions very closely for the best results. Bake tuna with lemon and butter with help from one of the most talented and dedicated chefs in Manhattan in this free video clip.

Part of the Video Series: Wholesome Flavors
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Video Transcript

Good afternoon, my name is Jason Tilmann, executive chef here at Triomphe Restaurant in the Iroquois Hotel, 49 West 44th Street, between 5th and 6th Avenue in New York City. Today we're going to go ahead and bake tuna with lemon and butter. Let's get started. So what we have here is a nice piece of tuna. We're going to seer this tuna with a little bit of salt. Alright and a little bit of pepper, and we're going to head its way to the pan. so we have our hot pan. We're going to go ahead and hit it with a little bit of extra virgin olive oil, alright and then we're going to put our tuna in and what we're going to do is we're going to go ahead and get all these sides a little bit golden brown alright and then we're going to go ahead and put it in the oven. Now what happens with tuna is it's a wonderful fish to eat temperature-wise in terms of medium rare or medium, however you like. So it's going to be very very fast. So what you want to do is you want to get everything ready before you do this part. You want to have if you're going to put it on salad, if you're going to put it over rice, depending on how you're going to do it you want to get it all done first because this tuna, we're going to go ahead and cook all these sides for about 30 seconds, kind of locking in all the flavor, alright, just like that, so beautiful, so beautiful, so easy, nice and then we're going to go ahead and put it right in the oven. So our tuna is going to go in the oven for about three minutes. We're going to go ahead and pull it out, oh look at that, golden brown. Now we're going to give it a little bit of chicken stock, woo, a little flame, nice little chicken stock, a little bit of fresh lemon juice and we're going to put a nice pat of butter in there. Oh, look at that, it's going to get nice and creamy. It's exactly what we want. Alright we're going to throw in some fresh chopped chives. If you don't have chives, you can use parsley, you can use thyme, rosemary, whatever herb you really like and that's it, that's pretty much it. We're going to go ahead and plate it in one second. Okay so our tuna, we're going to go ahead and put our tuna on our plate and actually I'm going to go ahead and cut this tuna for you so you can see that nice medium rare. Look at that, that's just beautiful. We'll go ahead and put this on our plate now just like that and we'll go ahead and add our butter sauce, look at that. That's so beautiful, beautiful just like that. We'll take and add a few more fresh chopped chives, a little bit of these microgreens, alright, and a little bit of fresh, cold pressed, extra virgin olive oil and there is our baked tuna with lemon and butter. I'm Jason Tilmann, and we'll see you next time.

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