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.

A healthy and quick recipe

Pan-seared tuna steaks with "melted" lemon-caper sauce is a healthy and quick recipe. The sauce is made with just four ingredients: lemon juice, capers, butter, and garlic. You can also add salt and pepper to taste. The tuna steaks are cooked in a skillet with olive oil. They only need to be cooked for about two minutes per side. This recipe is perfect for a weeknight meal because it is so quick and easy to make. Plus, it's healthy! The tuna is a good source of protein and omega-3 fatty acids, and the lemon-caper sauce adds flavor without adding a lot of calories. Try this Pan-Seared Tuna steak with a "Melted" Lemon-Caper Sauce recipe next time you're looking for a healthy and quick meal.

What is so Special about Pan-Seared Tuna Steaks with “Melted” Lemon-Caper Sauce?

This recipe for Pan-Seared Tuna Steaks with “Melted” Lemon-Caper Sauce is a great way to show off the special goodness of tuna. Tuna is a very versatile fish, and this dish highlights its natural flavor. The pan-searing gives the tuna a nice crust, while the lemon-caper sauce adds a bright, fresh flavor. This dish is sure to impress your guests!

This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.

Prep time: 10 minutes
Cook time: 15-18 minutes
Serves: 4

Jump to:

• A healthy and quick recipe
• What is so Special about Pan-Seared Tuna Steaks with “Melted” Lemon-Caper Sauce?
• Ingredients
• Instructions
• Substitutions
• Storage
• Top 5 tips
• Pan-Seared Tuna Steaks with “Melted” Lemon-Caper Sauce

Ingredients

• Ingredients:
• 3 T. extra virgin olive oil, divided
• 4 6-oz. sushi-grade tuna steaks, approximately ¾” thick
• Salt and black pepper, to taste
• 1 medium shallot, finely chopped
• ¼ c. dry white wine
• ½ c. chicken broth
  1 tablespoon minced garlic
• 2 T. fresh lemon juice
• 1 organic lemon, sliced thin
• 3 T. capers, drained

Instructions

Directions:
Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add tuna steaks to a 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 the 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, minced garlic, and lemon slices to the skillet. Deglaze 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 and serve immediately with your favorite sides. Enjoy!

Substitutions

There are a few Substitutions you can use for Pan-Seared Tuna Steaks with “Melted” Lemon-Caper Sauce.
- If you don't have any fresh lemon on hand, you can use white wine or chicken broth.
- You can also substitute shallots for the onion and use any type of fresh herb you have on hand in place of the parsley.
- If you don't have any capers, you can use chopped olives or pickles.
These Substitutions will make your Pan-Seared Tuna Steaks with “Melted” Lemon-Caper Sauce just as delicious and special.

Storage

Pan-Seared Tuna Steaks with “Melted” Lemon-Caper Sauce can be stored in the fridge for up to 3 days. The lemon-caper sauce will help keep the tuna moist and flavorful. To reheat, simply seared the tuna steaks in a hot skillet for a few minutes on each side. Serve with the reheated sauce and enjoy!

Print