Tuna Steaks with Lemon Caper Sauce
Tuna Steaks with Lemon Caper Sauce
Tangy capers and lemons brighten the buttery notes of freshly grilled or broiled tuna steaks.
Ingreadient
- 3 tablespoons capers, drained
- 1 1/2 tablespoons lemon juice
- 1/4 cup fresh parsley, chopped
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 8 tablespoons olive oil, divided
- 4 tuna steaks, about 3/4 inch thick (about 2 pounds in all)
Direction
- Light the grill or heat the broiler. In a small glass or stainless-steel bowl, mash the capers with a fork. Stir in the lemon juice, parsley, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper, and then 6 tablespoons of the oil.
- Coat the tuna with the remaining 2 tablespoons oil. Sprinkle with the remaining 1/4 teaspoon each salt and pepper. Grill or broil the tuna for 4 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. Serve the tuna with the sauce.
