Tuna steak with caper sauce

ingredients

2 pcs tuna fillets 1 pk lemon 100 ml cream 100 ml milk 30 g butter 20 g plain flour 2 tbsp olive oil 2 KL capers salt ground pepper thyme

procedure

1. The tuna should be at least 2 cm high and the fish slices should be marinated in olive oil and topped with a bunch of fresh thyme. If you don’t have any, feel free to use dried thyme and drizzle with lemon juice. Leave to rest briefly. 2. On a hot grill, sear the steaks for 1 to 2 minutes on each side. The tuna should remain pink in the middle, almost raw. Once seared, season the steaks with salt and freshly cracked pepper on the grill. 3. Prepare the caper sauce by melting the butter in a saucepan, sprinkling with the plain flour and whisking in the light gravy. Season with salt, pour in the milk and bring to the boil, stirring constantly. Add the chopped capers and the juice of half a lemon. Finish with cream. 4. Serve the steaks with warm sauce and roast potatoes or asparagus. Garnish with lemon.