1 fillet tuna
Salt & pepper
½ tsp extra virgin olive oil
1 tsp capers
¼ cup white wine
1 lemon, juiced
1 tbsp butter
1 bunch flat-leaf parsley, finely chopped
½ bunch chives, finely chopped
Season the tuna fillet with salt and pepper, and dab a few drops of olive oil on both sides. Place the anchovy in the middle of the tuna fillet.
Add the tuna to the pan on medium-high heat, anchovy side down. Allow to cook for a minute, then turn over and let cook on the other side for another minute. Take off the pan and allow to rest.
Add the white wine to the pan, and allow to cook off with the heat. Add in the lemon juice and capers and mix through. Turn the pan off the heat, and add in the butter and swirl through the pan until melted. Add in the finely chopped herbs, and then drizzle over the fish.