Saturday, August 23, 2008

Tuna with Lemon Caper Butter

I love seafood and really should post it more on here. To remedy that, I am going to share a couple of Tuna dishes that I adored.

The recipe can be found here. I based my meal on this but didn't follow it exactly. Read over the recipe and then grab your ingredients. I served this over some wheat spaghetti, so if you'd like to do that as well, get some water boiling. I made extra of the sauce so I'd have enough for the pasta also.


* 4 tablespoons butter
* 1 small clove garlic, finely minced
* 2 tablespoons lemon juice
* 1 teaspoon lemon zest
* 2 teaspoon capers, drained and rinsed, chopped
* 1 teaspoon fresh chopped parsley
* olive oil
* 4 tuna steaks
* salt and pepper

Heat broiler. Oil the rack of a broiler pan and place in the oven.

In a small skillet over low heat, melt butter; add garlic, lemon juice, zest, and capers. Simmer for 30 seconds. Stir in parsley. Remove from heat.

Rub olive oil over the tuna steaks; sprinkle with salt and pepper. Arrange tuna on the hot prepared pan. Broil about 6 inches from heat for 8 to 10 minutes, turning carefully about halfway through the cooking time. The tuna steaks should still be somewhat pink in the middle, depending on how you like your fresh tuna done. Drizzle warmed lemon caper sauce over the tuna steaks before serving.
Serves 4.

Not a lot goes into this but a lot of flavor comes out.

These little guys are one of the main reasons for the flavor burst.

This is another wonderful flavor combination.

Zesting your lemons really adds a lot of flavor to your food. It also smells amazing. Zest it right into the pan with the butter.

Yum, add the lemon juice as well. Get the butter melted.

Chop up your capers. Your water should be boiling so toss in your spaghetti if you chose to serve with noodles.

Add the capers to the butter and lemon and get it just melted and then get it off the heat.

Season your tuna steak with some salt and pepper. You can broil as the recipe suggests or you can pan sear. I love me some pan seared tuna, so that is the route I chose.

Fry it quickly on each side, as much as you prefer. I like it raw in the middle.

Toss the pasta with some of the sauce and reserve some for the fish. Serve it all up and pour the remaining sauce over the tuna.

This is fast and SO good. I love tuna and this really lets you taste the fish but adds in a great complexity.


  1. Hmmm that looks delish!!!!
    I hardly every cook fresh tuna, usually it's salmon. I should buy it more often.

    Noah Willow Tess Lucy

  2. This is picture perfect. Too bad hubby has such a bland palette. All I can say is YUMMY & Mr. No taste buds you're missing out!

  3. Yum! (Except the you know what). I bet it's yummy with wild rice, too! Thanks!

  4. That looks fabulous. I'll be trying this one.

  5. I recently had a caper sauce and could not put my finger on the flavor - it had to be lemon and butter... I am so making this for some great pork I have in the fridge...