Ahi Tuna Steaks with Horseradish Butter

By catgirl

Ingredients

• 3 tablespoons bottled horseradish, lightly drained
• 3 tablespoons butter, at room temperature
• Pinch lemon zest
• 1 tablespoon fresh lemon juice
• Seasoned salt, to taste
• Freshly cracked black pepper, to taste
• 4 (6-ounce) sushi-grade Ahi tuna steaks, about 1 1/4 inches thick
• 2 tablespoons olive oil
• Lemon wedges, for garnish

Preparation

Step 1

Combine the horseradish, butter, zest, lemon juice, salt, and pepper in a small bowl and use a fork to blend. Set aside.

Heat a large, heavy-bottomed skillet over medium until very hot, about 3 minutes. Place the steaks on a plate, drizzle with the oil, and season with salt and pepper.

Make sure the oven exhaust fan is on. Add the steaks to the pan (they will sizzle and smoke). Cook until the underside has a golden crust, about 3 to 4 minutes for medium-rare. Turn and cook the other side until golden, about 3 to 4 minutes for medium-rare.

Transfer the steaks to a plate and tent with tinfoil to keep warm. Let rest for 4 to 5 minutes to allow the juices to reabsorb.

To serve, place a tuna steak on each plate and drizzle with any accumulated juices. Top each steak with a dollop of the horseradish butter and serve with lemon wedges.