Description
This recipe for Seared Tuna Steaks with Lemon, Caper, and Parsley Butter offers a quick and flavorful Mediterranean-inspired main course. Fresh tuna steaks are perfectly seared on the stovetop to tender, melt-in-your-mouth perfection and topped with a zesty, herbaceous butter made with capers, parsley, and lemon. Ideal for a healthy, elegant seafood dinner, this dish is both low-carb and gluten-free, bringing vibrant, fresh flavors to your plate in just 15 minutes.
Ingredients
Scale
Tuna Steaks
- 2 fresh tuna steaks (about 6 ounces each)
- 2 tablespoons olive oil
- Salt and black pepper to taste
Lemon Caper Parsley Butter
- 4 tablespoons unsalted butter (softened)
- 1 tablespoon capers (drained and chopped)
- 1 tablespoon fresh parsley (finely chopped)
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- Optional: lemon wedges for serving
Instructions
- Season the Tuna: Pat the tuna steaks dry thoroughly with paper towels to ensure a good sear. Season both sides generously with salt and black pepper to enhance flavor.
- Heat the Skillet: Place a skillet over medium-high heat and add the olive oil. Let the oil heat until shimmering but not smoking to prepare for perfect searing.
- Sear the Tuna Steaks: Add the tuna steaks to the hot skillet. For rare, cook about 1–2 minutes per side; for medium, cook about 3–4 minutes per side, adjusting time based on thickness. Avoid overcooking to keep the tuna tender and moist.
- Rest the Tuna: Remove the tuna from the skillet and let it rest briefly on a plate. Resting helps retain juices and improves texture.
- Prepare the Lemon Caper Parsley Butter: In a small bowl, combine the softened butter, chopped capers, finely chopped parsley, lemon zest, and fresh lemon juice. Mix until all ingredients are fully incorporated and the butter is creamy and flavorful.
- Serve: Spoon the prepared lemon-caper-parsley butter over the warm tuna steaks just before serving. Garnish with optional lemon wedges for an additional fresh citrus touch.
Notes
- Use high-quality, sushi-grade tuna for the best flavor and texture.
- The lemon caper parsley butter can be prepared ahead of time and stored in the refrigerator for up to 3 days. Allow it to soften slightly before serving.
- Adjust cooking times to suit your preferred doneness; tuna is best served rare to medium.
- For a dairy-free version, substitute the butter with a plant-based alternative.
