Pan-Seared Tuna Steaks with “Melted” Lemon-Caper Sauce
- 3 T. extra virgin olive oil divided
- 4 6- oz. sushi-grade tuna steaks approximately 3/4” thick
- Salt and black pepper to taste
- 1 medium shallot finely chopped
- ¼ c. dry white wine
- ½ c. chicken broth
- 2 T. fresh lemon juice
- 1 organic lemon sliced thin
- 3 T. capers drained
- 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).
- 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.
- 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.
- 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.
- Reduce heat to medium and add capers. Stir to combine and cook for another minute or until heated through.
- 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!
Tip: It can be tricky to select healthy and environmentally sustainable seafood options at the grocery store. Check out SeafoodWatch.org to find options you can feel good about serving.