Seared tuna steaks with lemon, caper and parsley butter
Buttery, tangly, and packed with flavour, these seared tuna steaks with a lemon caper and parsley butter are a delicious low-carb easy dinner recipe.
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Ingredients
- 800 grams 1 kg Fresh tuna steaks
- Olive oil
- Sea salt & pepper
- 100 grams salted butter
- 3 Tbsp baby capers
- 21/2 Tbsp chopped fresh parsley
- 2 Tbsp fresh lemon juice
- Caperberries and lemon wedges to garnish
Instructions
- Brushed the steaks with olive oil and season 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 – 5 minutes depending on the thickness. If you want the steaks to be pink in the middle, ensure you take them off the heat in time. They will carry on cooking a bit after they have been removed.
- Put the butter, capers, parsley, and lemon juice in a small pot and bring to a bubble. Pour this over the seared tuna steaks to serve. Garnish with caperberries and lemon wedges.
- Boiled new potatoes tossed in butter and parsley are an excellent side for this dish as is cooked asparagus and a green salad.
Notes
Tuna cooks quite quickly so make sure you don't overcook these steaks which can make them dry like tinned tuna. Rather err on the side of underdone in order to get a bushing pink interior. The fish will carry over cooking once you take it off the heat, so allow to cool on a rack to minimise this.
Don't oil the grill when cooking tuna steaks, rather oil and season the steaks.
Store any leftovers in the fridge.
Servings: 4