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Seared Tuna Steaks w. Caper Butter

Ingredients: 32 (4 pieces, about 3/4 inch thick) tuna steaks 2 Tablespoon(s) (to coat tuna steaks) olive oil 4 Tablespoon(s) (at room temperature) unsalted butter 2 Tablespoon(s) rinsed and dried capers 3 Teaspoon(s) finely diced yellow and/or red pepper 1 fresh arugula Directions: Rub the tuna with olive oil, salt and plenty of freshly ground pepper. Set aside to marinate for at least 20 minutes. In a small bowl, combine butter, capers, and diced peppers. Turn mixture onto a square of parchment or waxed paper and roll into a log about 1/2-inch in diameter. Refrigerate until firm, about 30 minutes. Heat an iron skillet slowly over low heat until very hot (a few drops of water splashed in the pan should evaporate almost immediately). Arrange tuna in skillet and cook for about 5 minutes on each side. It should be well-browned and crisp on the outside and rare to medium on the inside. Arrange arugula on plates or platter. Place tuna on top of arugula with a slice of caper butter on each steak. Serve immediately.
Roasted Potato and Fennel Hash 2 small unpeeled red potatoes, sliced crosswise inch thick 1 Tablespoon(s) olive oil 3 Tablespoon(s) unsalted butter 3 medium fennel bulb 3 Teaspoon(s) finely chopped fresh thyme 2 Tablespoon(s) coarsely chopped fresh parsley Directions: Preheat oven to 425 degrees. Spread the potato slices in a single layer on 2 lightly oiled baking sheets. Drizzle the olive oil over the potatoes and season with salt and freshly ground pepper. Roast for about 45 mintues, turning occasionally, until browned and crisp. Meanwhile, trim and core the fennel bulbs and thinly slice crosswise. Melt butter in a large skillet. Add the fennel and cook over moderate heat, stirring often, until tender, about 15 minutes. Stir in the thyme. Just before serving, add the potatoes and parsley to the fennel and stir quickly over high heat until warmed through. Season the hash with salt and pepper and serve.
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