Pan Seared Tuna Steaks with Lemon-Caper Sauce
Pan Seared Tuna Steaks with Lemon-Caper Sauce
This Pan Seared Tuna Steaks with Lemon-Caper Sauce recipe is a real healthy meal in itself because Tuna, for its part, is a source of high-quality protein with almost no fat. It contains all essential amino acids required by the body for growth and maintenance of lean muscle tissue. It cooks quick and retains all it’s beneficial properties.
Pan Seared Tuna Steaks
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 3 Tablespoons. extra virgin olive oil divided
- 120 g tuna steaks approximately 3/4” thick
- Salt and black pepper to taste
- 1 medium shallot finely chopped
- 60 ml. dry white wine
- 120 ml chicken stock you can use fresh, carton or a made-up stock cube
- 2 Tablespoons fresh lemon juice
- 1 lemon sliced thin
- 3 Tablespoons capers drained
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Heat two tablespoons olive oil in a large skillet/frying pan over medium-high heat. Add tuna steaks to the hot pan 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 desired level of doneness. Transfer tuna steaks to a plate and season with additional salt and black pepper, if desired and 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 stock, lemon juice, and lemon slices to skillet. De glaze the 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 (see my photo) and serve immediately with your favorite side salad, etc.. Enjoy!
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: Fish, Main Courses, Recipes
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