Crispy Tuna with Tuna-Caper Sauce

• 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

1. In a blender, puree the canned tuna with the chicken stock, mayonnaise, capers, anchovy, cornichons, mustard and white wine vinegar.
2. Season the sauce with salt and pepper.
3. In a small bowl, toss the bread crumbs, thyme, parsley and 1 tablespoon of the oil; season with salt and pepper.
4. Rub the tuna with 1 tablespoon of oil and sprinkle with the seasoned crumbs.
5. In a large, nonstick skillet, heat the remaining 2 tablespoons of oil.
6. Add the tuna steaks and cook over high heat, turning once, until golden outside but very rare within, about 5 minutes.
7. Transfer the tuna to a cutting board and cut into 1/2-inch-thick slices.
8. Spoon the sauce onto plates, top with the sliced tuna; serve.

olive oil, chicken stock, mayonnaise, capers, anchovy fillet, cornichons, mustard, white wine vinegar, salt, bread crumbs, thyme, flatleaf parsley, extravirgin olive oil, tuna

Taken from www.foodandwine.com/recipes/crispy-tuna-tuna-caper-sauce (may not work)