This fast, healthy, and delicious seared tuna dish comes together in one pan and is ready in less than 30 minutes. Perfect for lent, meatless Mondays or other busy weeknights.
The tangy lemon and salty capers are a nice compliment to the fish. You can serve this with a salad and brown rice, couscous, quinoa or other healthy if you like.
Choose sushi grade tuna steaks for this if possible. Or, if you don't care for tuna, substitute another good quality fish such as swordfish or salmon.
Note that you will be letting the fish rest for about 10 minutes while you prepare the sauce, so be sure not to over cook it as it will continue to cook slightly while it rests.
- 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)
- 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.
Other easy fish recipes you may enjoy:
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