Description
A simple yet elegant recipe for seared tuna steaks topped with a flavorful lemon, caper, and parsley butter. This dish combines the tender, meaty texture of tuna with a zesty, buttery sauce that enhances its natural flavors, perfect for a quick and impressive meal.
Ingredients
Scale
Tuna Steaks
- 2 fresh tuna steaks (about 6 ounces each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (for searing)
Lemon, Caper, and Parsley Butter
- 4 tablespoons unsalted butter, softened
- 1 tablespoon capers, rinsed and chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
To Serve
- Lemon wedges
Instructions
- Prepare the butter mixture: In a bowl, combine the softened butter, chopped capers, parsley, lemon juice, and lemon zest. Season with salt and freshly ground black pepper to taste. Mix well and set aside.
- Season the tuna steaks: Pat the tuna steaks dry and season both sides evenly with salt and freshly ground black pepper.
- Heat the skillet: Place a skillet over medium-high heat and add the olive oil. Heat until the oil shimmers and is hot enough for searing.
- Sear the tuna steaks: Place the tuna steaks in the hot skillet. Sear for about 2 minutes on each side for rare doneness. If you prefer your tuna more cooked, extend the cooking time accordingly, but be careful not to overcook.
- Add the butter topping: Once the tuna steaks are seared to your desired doneness, reduce the heat to low. Place a dollop of the lemon, caper, and parsley butter on each steak, allowing it to melt and coat the fish.
- Plate and garnish: Gently transfer the seared tuna steaks to serving plates. Spoon any remaining melted butter from the skillet over the steaks. Garnish with lemon wedges for added zest and presentation.
Notes
- Use fresh, high-quality tuna steaks for the best flavor and texture.
- Adjust the searing time based on thickness of the tuna steaks and your preferred doneness.
- This recipe works best when the butter is softened before mixing for easy blending.
- You can prepare the lemon, caper, and parsley butter ahead of time and refrigerate it until ready to use.
- Serve with a fresh green salad or steamed vegetables for a balanced meal.
