It rained a lot this past weekend in Maryland, which meant I stayed at home to clean and cook. I love to eat tuna steaks eat, but had never cooked with them before. I decided to make this tuna dish with a lemon-caper sauce because I LOVE lemon and capers together.
This fast, healthy, and delicious seared tuna dish comes together in one pan and is ready in less than 30 minutes. I choose to pair the steaks with a seasoned cucumber, tomato, and red onion salad for a light and refreshing meal.
- 1 tbsp extra virgin olive oil, divided
- 4 6-oz sushi-grade tuna steaks, approximately 3/4” thick
- 3 tbsp capers, drained
- 3 medium shallot, finely chopped
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 2 tbsp fresh lemon juice
- 1 organic lemon, sliced thin
- Salt and black pepper, to taste
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Heat two tablespoons olive oil in a large skillet over medium-high heat. Add tuna steaks to hot skillet and cook for approximately 2 minutes for rare (add one minute per side for medium).
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Flip tuna and season with salt and black pepper, to taste. Cook for another 2-3 minute, depending on the desired level of doneness. Transfer tuna steaks to a plate and season with additional salt and black pepper, if desired. Keep warm.
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Add remaining olive oil and chopped shallots to skillet, Sauté, stirring occasionally, until shallots are soft and start to turn golden brown, approximately 3 minutes.
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Add white wine, chicken broth, lemon juice, and lemon slices to skillet. Deglaze pan by scraping up any brown bits from the bottom with a spatula. Cook, stirring frequently until the liquid is reduced by half.
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Reduce heat to medium and add capers. Stir to combine and cook for another minute or until heated through.
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Transfer the tuna steaks onto individual serving plates and top with a “melted” lemon slice and a spoonful of the lemon-caper sauce and serve immediately with your favorite sides.
Hope you enjoy!
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