Description
This recipe features perfectly seared tuna steaks enhanced with a vibrant lemon, caper, and parsley butter sauce. Ideal for a quick yet elegant meal, the seared tuna remains tender and pink inside, while the zesty butter sauce adds a fresh, tangy finish with a touch of briny capers and bright parsley.
Ingredients
Scale
Tuna Steaks
- 800g-1kg fresh tuna steaks
- Olive oil, for brushing
- Sea salt and pepper, to taste
Lemon, Caper & Parsley Butter
- 100g salted butter
- 3 tablespoons baby capers
- 2½ tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
Garnish
- Caperberries, as needed
- Lemon wedges, as needed
Instructions
- Prepare the Tuna Steaks: Brush the tuna steaks lightly with olive oil on all sides, then season generously with sea salt and freshly ground black pepper to enhance flavor.
- Sear the Tuna: Heat a large griddle or non-stick frying pan over medium-high heat until hot. Place the tuna steaks on the pan and cook for about 3 to 5 minutes per side depending on thickness. Aim for a pink center by removing the steaks just before fully cooked, as they will continue to cook slightly after removing from heat.
- Make the Lemon Caper Butter Sauce: In a small saucepan, melt the salted butter over medium heat. Once melted, add the baby capers, chopped fresh parsley, and lemon juice. Bring the mixture to a gentle simmer to blend the flavors and slightly reduce the sauce.
- Serve: Pour the warm lemon caper butter sauce generously over the seared tuna steaks. Garnish the plated dish with caperberries and lemon wedges for extra flavor and presentation.
Notes
- For best results, use sushi-grade fresh tuna steaks.
- Adjust cooking times based on steak thickness and desired doneness.
- The butter sauce can be prepared in advance and gently reheated before serving.
- Serve immediately to enjoy tuna at its freshest and most tender texture.
- Pair with a light salad or steamed vegetables for a balanced meal.
