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
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).
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.
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.
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.
Reduce heat to medium and add capers. Stir to combine and cook for another minute or until heated through.
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!