Pan-Seared Tuna Steaks with “Melted” Lemon-Caper Sauce
This fast, healthy, and delicious seared tuna dish comes together in one pan and is ready in less than 30 minutes. Serve with a mixture of seasoned cucumbers, tomatoes, and red onion for a light and refreshing meal.
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Ingredients
- 3 tablespoons extra virgin olive oil divided
- 4 tuna steaks 6 oz., sushi-grade, approximately 3/4” thick
- salt and black pepper to taste
- 1 medium shallot finely chopped
- ¼ cup dry white wine
- ½ cup chicken broth
- 2 tablespoons lemon juice fresh
- 1 lemon sliced thin
- 3 tablespoons capers drained
Instructions
- 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 minutes, depending on 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. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 119kcal (6%)Carbohydrates: 4g (1%)Protein: 1g (2%)Fat: 11g (17%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 1mgSodium: 276mg (12%)Potassium: 85mg (2%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 37IU (1%)Vitamin C: 20mg (24%)Calcium: 13mg (1%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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