Description
A simple yet indulgent recipe for seared tuna steaks enhanced with a zesty lemon, caper, and parsley butter that captures the essence of coastal living.
Ingredients
- 800 grams to 1 kg Fresh Tuna Steaks
- 2 Tbsp Olive Oil
- Sea Salt
- Pepper
- 100 grams Salted Butter
- 3 Tbsp Baby Capers
- 2.5 Tbsp Chopped Fresh Parsley
- 2 Tbsp Fresh Lemon Juice
- Caperberries and Lemon Wedges (for garnishing)
Instructions
- Brush the tuna steaks with olive oil and season them generously with salt and pepper.
- Heat a large griddle or non-stick frying pan to medium-high heat.
- Cook the steaks on each side for about 3 to 5 minutes, depending on thickness, aiming for a pink center.
- In a small pot, combine salted butter, capers, parsley, and lemon juice and bring to a gentle bubble.
- Pour the bubbling caper and lemon butter over the seared tuna steaks to serve.
- Garnish with caperberries and lemon wedges.
Notes
For added flavor, consider pairing with boiled new potatoes and asparagus. Store leftovers in an airtight container for up to three days.
