Tuna with mustard sauce and anchovies

Express recipe! This tuna with mustard sauce, anchovies and capers is a recipe that has it all: it is very quick to make, it is extremely tasty and it is a great way to bring grilled tuna to life.

Believe me if I tell you that in 3 minutes you have the sauce made, and surely you know how fast it is to turn a tuna on the grill (or in the skillet, it will be exactly the same since it is made of vitrified iron), so this dish is a great and healthy option for day to day.

It is an ideal sauce for those who like intense flavors or those who seek to give tuna more flavor, because thanks to its base ingredients (mustard, capers and the saltiness of the anchovies) it is an intense sauce. I hope you like it as much as you like it at home!

Revol slate plate and bowl and Le Creuset iron grill

Ingredients (for 2 people)

• 2 tuna loins
• 3 generous tablespoons Dijon mustard
• 2 tablespoons of olive oil
• Juice and zest of a small lemon
• 2 dessert spoons of capers
• 2 dessertspoons basil
• 2 dessertspoons chives (optional)
• 4 anchovy fillets
• Salt and pepper

To accompany: to taste, rice, couscous, endives or salad...

Preparation

1. In a food processor , introduce the mustard, oil, lemon juice and zest, and basil (and chives, optionally). Mix until you get a homogeneous sauce - you will see that in a few seconds you have it ready.
2. Add the capers and the finely chopped anchovies to the sauce. Mix and reserve, you already have the sauce ready.
3. Put a Le Creuset iron grill on low-medium heat (you can do this on the skillet iron as well, it's the exact same cooking surface, it just changes in shape from the iron griddles).
4. While the grill is heating up, arrange the tuna loins on a plate or wooden board. Season one side with salt and pepper and turn the other side. Brush the second side with the prepared mustard sauce.
5. When the grill is hot, turn the heat to high, drizzle oil on the grill, and add the tuna loins. Let it cook on one side and when you see (looking at its cross section) that they are done on one side and start to lose the red in the center, turn them over and let them cook on the second side. When they are ready, remove them to a plate.
6. Add a little sauce, which you can decorate with some capers and chopped anchovies on top. Ready to serve with the accompaniment of your choice!

Grades

• Remember that it is important to heat the pans and grills little by little, to give them time to distribute the heat gradually over the entire surface and not burn the center (it is not important to set the heat to maximum input, because the center remains hot and you can burn the utensil, and the sides remain cold, without the possibility of cooking the food correctly.
• Tuna loins (like other fish and meat, in case of grilling), it is important that they are at room temperature and not cold before putting them on the grill. So it is better that you take the loins out of the fridge 20 minutes before cooking them so that they lose the cold. Otherwise, when they are put on the grill, they lower the temperature of the same at the moment, and it is difficult for them to overcome the optimal cooking temperature. Also, if they are warm they will be made more easily and quickly.
• To make the sauce in a mincer, I use the WMF electric one, or, failing that, the Tefal manual one, ideal for small quantities. You can also use the small bowl of your food processor.
• In tuna, it is interesting that the center remains somewhat red when cooking: tuna, if it is well done, is very dry and it is interesting to leave it slightly raw on the inside (unless you are one of those who always prefers it very well done). .
• When serving, bring the tuna to the table with the remaining sauce in a bowl - surely there will be those who want to add a little more or take the opportunity to spread some bread.
• Today I have accompanied it with endives with capers and feta cheese flavored with herbs, which I have seasoned with the same oil as the cheese macerate. A combination of the simplest but delicious, and that was great with the tuna.