Pan-Seared Tuna Steaks with Lemon Butter and Crispy Capers
Ingredients
- 2 canscanned tuna in oil (5 oz each, drained)
- 3 tablespoonbutter
- 2 tablespooncapers
- 1lemon
- 2 clovesgarlic
- ¼ cupfresh parsley
- 1 pinchsalt and black pepper
Prep
- 01
Mince 2 garlic cloves and chop 1/4 cup fresh parsley.
- 02
Cut 1 lemon into wedges or halves for juicing.
Method
- 01
Pat the drained tuna dry with paper towels and gently form it into two 3/4-inch-thick patties on a plate. Season both sides with salt and pepper.
- 02
Heat 1 tablespoon butter in a large skillet over medium-high heat until foaming. Add the tuna patties and sear for 2 minutes per side until lightly golden. Transfer to a clean plate.
- 03
In the same pan, reduce heat to medium. Add 1 tablespoon butter and cook the minced garlic for 30 seconds until fragrant.
- 04
Add the capers and the remaining 1 tablespoon butter. Stir for 1 minute, then squeeze in juice from the lemon.
- 05
Return the tuna patties to the pan for 30 seconds to coat in the sauce. Divide between two plates, pour sauce over, and garnish with chopped parsley.
Spice Tips
For a deeper savory note, add a pinch of red pepper flakes or smoked paprika to the lemon butter. A dash of Worcestershire sauce in the sauce adds umami depth.