Recipe
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.