Description
Seared Tuna Steaks with Lemon, Caper & Parsley Butter is a quick and elegant Mediterranean-inspired dish featuring perfectly seared tuna steaks topped with a zesty, herbal compound butter. The combination of tangy lemon, briny capers, and fresh parsley creates a flavorful finish that elevates the natural richness of sushi-grade tuna. Ideal for a light yet satisfying main course, this recipe cooks in just minutes and pairs well with steamed greens, roasted potatoes, or a crisp salad.
Ingredients
Scale
Tuna Steaks
- 4 tuna steaks (about 6 ounces each)
- 1 tablespoon olive oil
- Salt and black pepper to taste
Lemon, Caper & Parsley Butter
- 1/2 cup unsalted butter (softened)
- 2 tablespoons capers (drained and chopped)
- Zest and juice of 1 lemon
- 2 tablespoons fresh parsley (finely chopped)
- 1 garlic clove (minced)
To Serve
- Lemon wedges (optional)
Instructions
- Prepare compound butter: In a small bowl, mix the softened unsalted butter with chopped capers, lemon zest, lemon juice, finely chopped fresh parsley, and minced garlic. Stir thoroughly until all ingredients are well combined. Set the compound butter aside, allowing the flavors to meld.
- Season tuna steaks: Pat each tuna steak dry with paper towels to ensure a good sear. Season both sides generously with salt and freshly ground black pepper to taste.
- Heat skillet: Place a heavy skillet or grill pan over high heat. Add 1 tablespoon of olive oil and heat until the oil just begins to smoke, indicating it is hot enough for searing.
- Sear tuna: Place the tuna steaks in the hot skillet and sear for 1 to 2 minutes per side for rare doneness, or 3 to 4 minutes per side for medium-rare, adjusting for the thickness of the steaks. Avoid overcooking to maintain a tender, moist center.
- Add compound butter: Immediately after removing the steaks from the skillet, top each one with a generous spoonful of the prepared lemon, caper, and parsley butter while the tuna is still hot, allowing the butter to melt and infuse flavor.
- Serve: Plate the tuna steaks and serve with extra lemon wedges on the side for additional zest if desired. Pair with steamed greens, roasted potatoes, or a fresh salad to complete the meal.
Notes
- Use sushi-grade tuna for the best texture and flavor; quality of the fish significantly impacts the dish.
- Avoid overcooking to keep the tuna center tender and moist; searing briefly on high heat works best.
- The compound butter can be prepared ahead of time and stored in the refrigerator or freezer for convenience.
- This dish pairs wonderfully with simple sides like steamed greens, roasted potatoes, or crisp salads to balance the richness.