Seared Tuna Steaks with Lemon, Caper, and Parsley Butter Recipe
This seared tuna steaks recipe features fresh tuna cooked to perfection with a vibrant lemon, caper, and parsley butter sauce. Quick and easy, it's perfect for a healthy, elegant meal served with simple sides like boiled new potatoes, asparagus, or a green salad.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Tuna Steaks
- 800 grams to 1 kg fresh tuna steaks
- Olive oil, for brushing
- Sea salt and freshly ground black pepper, to season
Lemon, Caper and Parsley Butter
- 100 grams salted butter
- 3 tablespoons baby capers
- 2 1/2 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
- Caperberries and lemon wedges, for garnish
Instructions
- Prepare the Tuna Steaks: Brush the tuna steaks lightly with olive oil and season generously with sea salt and freshly ground black pepper. This will enhance the flavor and help prevent sticking during cooking.
- Heat the Pan: Place a large griddle or non-stick frying pan over medium-high heat. Allow it to get hot so the tuna sears nicely on contact.
- Cook the Tuna: Place the tuna steaks in the hot pan and cook for about 3 to 5 minutes on each side, depending on the thickness of the steaks. For a pink, rare center, remove the steaks slightly earlier, as they will continue to cook from residual heat once off the pan.
- Make the Lemon, Caper and Parsley Butter: In a small saucepan, combine the salted butter, baby capers, chopped fresh parsley, and fresh lemon juice. Gently heat the mixture until it starts to bubble, allowing the flavors to meld together without boiling vigorously.
- Serve: Pour the warm lemon, caper, and parsley butter over the seared tuna steaks. Garnish with caperberries and lemon wedges for an added touch of flavor and presentation.
- Suggested Sides: Serve with boiled new potatoes tossed in butter and parsley, cooked asparagus, and a crisp green salad for a complete, balanced meal.
Notes
- For best results, use fresh, high-quality tuna steaks from a trusted source.
- Adjust cooking time according to steak thickness and your preferred doneness.
- The lemon, caper, and parsley butter can be made ahead and gently reheated before serving.
- Boiling new potatoes and tossing them with butter and parsley complements the dish perfectly.
- This dish pairs well with light, refreshing salads and steamed vegetables.
