Tuna Steak Eggs Benedict

Ingredients

• Tuna steaks (2 (6 oz each))
• Salt (to taste)
• Black pepper (to taste)
• Olive oil (1 tablespoon)
• Eggs (4 large)
• English muffins (2, split in half)
• Unsalted butter (1/2 cup, melted)
• Lemon juice (1 tablespoon)
• Chives (2 tablespoons, finely chopped)

Instructions

1. Prepare the hollandaise sauce: In a heatproof bowl, whisk together the 3 egg yolks, 1 tablespoon of lemon juice, and a pinch of salt. Place the bowl over a pot of simmering water (double boiler) and continuously whisk until the mixture thickens and doubles in volume.
2. Slowly drizzle in the melted unsalted butter while whisking vigorously until the sauce is smooth and creamy. Remove from heat and keep warm, ensuring it doesn't cool down too much.
3. Season the tuna steaks generously with salt and black pepper on both sides.
4. In a skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the seasoned tuna steaks and sear for about 2 minutes on each side, or until they reach your desired doneness (1-2 minutes for rare, 3-4 for medium). Remove the tuna from the skillet and let it rest for a couple of minutes.
5. While the tuna is resting, poach the eggs. In a saucepan, fill it with water and bring to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape. Crack each egg into a small bowl and gently slide it into the simmering water. Poach for about 3-4 minutes, until the whites are set but the yolks remain runny. Use a slotted spoon to remove the eggs and drain them on a paper towel.
6. To assemble the dish, toast the English muffin halves until golden brown. Place a toasted muffin half on each plate, then top with a seared tuna steak followed by a poached egg.
7. Generously drizzle the warm hollandaise sauce over the top and sprinkle each plate with finely chopped chives.
8. Serve immediately and savor the delightful combination of flavors!