SEARED TUNA STEAKS WITH LEMON-CAPER SAUCE
This quick, delicious seared tuna steak recipe is the ideal work week dinner! Throw it together in one pan in less than 30 minutes!
Categories Main Course
Time 28m
Number Of Ingredients 9
Steps:
- 1. 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). 2. 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. Keep warm. 3. 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. 4. 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. 5. Reduce heat to medium and add capers. Stir to combine and cook for another minute or until heated through. 6. 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!
Nutrition Facts : Calories 449 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 26 grams fat, Fiber 4 grams fiber, Protein 18 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 867 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
SEARED TUNA STEAKS WITH CAPER BUTTER
This Mediterranean dish is perfect for warm summer nights.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Rub tuna with olive oil, salt, and plenty of pepper. Set aside to marinate for at least 20 minutes.
- In a small bowl, combine butter, capers, and diced peppers. Turn mixture onto a square of parchment or wax paper, and roll into a log about 1/2-inch in diameter. Refrigerate until firm, about 30 minutes.
- Heat an iron skillet slowly over low heat until very hot (a few drops of water splashed in the pan should evaporate almost immediately). Arrange tuna in skillet, and cook for about 5 minutes on each side. It should be well browned and crisp on the outside and rare to medium on the inside.
- Arrange arugula on plates or platter. Place tuna on top with a slice of caper butter on each steak. Serve immediately.
GRILLED TUNA WITH LEMON CAPER BUTTER
Make and share this Grilled Tuna With Lemon Caper Butter recipe from Food.com.
Provided by dicentra
Categories Tuna
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together butter, 2 tablespoons lemon juice, lemon zest, mustard and capers. Set aside.
- Prepare hot grill. Brush tuna steaks with oil. Drizzle remaining lemon juice over fish.
- Place steaks on oiled grill. Grill, turning once, until firm and opaque at center; 10-12 minutes.
- Remove from heat and top each steak with 1 tablespoon lemon-caper butter.
Nutrition Facts : Calories 818.9, Fat 53.4, SaturatedFat 20.6, Cholesterol 190.3, Sodium 366.4, Carbohydrate 1.3, Fiber 0.2, Sugar 0.4, Protein 79.8
TUNA STEAKS WITH GARLIC, TOMATOES, CAPERS, AND BASIL
Steps:
- Heat 3 tablespoons extra-virgin olive oil in heavy large skillet over medium heat. Add onions; sauté until tender, about 5 minutes. Add garlic; sauté until golden, about 3 minutes. Stir in tomatoes, basil, and capers. Simmer uncovered until mixture thickens, stirring occasionally, about 15 minutes.
- Meanwhile, heat remaining 3 tablespoons oil in another heavy large skillet over medium heat. Sprinkle fish with salt and pepper. Add fish to skillet and cook until light brown at edges but pink in center, about 3 minutes per side. Pour in tomato mixture. Simmer until fish is opaque in center, about 5 minutes longer. Serve fish immediately.
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