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Ingredients
3
tablespoons
extra virgin olive oil
(divided use)
4
6 ounce sushi-grade tuna steaks
(approximately ¾” thick)
Salt and black pepper
(to taste)
1
medium
shallot
(finely chopped)
¾
cup
chicken broth
2
tablespoons
apple cider vinegar or white wine vinegar
2
tablespoons
fresh lemon juice
1
organic lemon
(thinly sliced)
3
tablespoons
capers
(drained)
Instructions
In a large skillet, heat two tablespoons olive oil over medium high heat
Add tuna steaks to hot skillet and cook for approximately 2 minutes for rare, 3-4 minutes 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. Cover to keep warm.
Add remaining olive oil to skillet with chopped shallots.
Sauté, stirring occasionally, until shallots are soft and start to turn golden brown, about 2-3 minutes
Add chicken broth, vinegar, lemon juice, and lemon slices. Deglaze pan by scraping up any brown bits from the bottom.
Cook, stirring frequently, until the liquid is reduced by half.
Reduce heat to medium and add capers. Stir to combine for another minute.
Transfer the tuna steaks onto individual serving plate with a lemon slice and a spoonful of the lemon caper sauce.