Seared Tuna Steaks With Balsamic-Caper Sauce Recipe

Name: Seared Tuna Steaks With Balsamic-Caper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) tuna steaks (about 3/4 inch thick); 1/4 cup dry breadcrumbs; 1 tablespoon commercial pesto; 1 tablespoon water; Cooking spray; 1/4 cup balsamic vinegar; 1 tablespoon capers; Cooking spray; 1/4 cup diced shallots; 6 cups torn spinach (about 1 pound); 1/2 cup dry white wine; 1/4 teaspoon freshly ground black pepper

Servings: persons

4 (6-ounce) tuna steaks (about 3/4 inch thick)
1/4 cup dry breadcrumbs
1 tablespoon commercial pesto
1 tablespoon water
Cooking spray
1/4 cup balsamic vinegar
1 tablespoon capers
Cooking spray
1/4 cup diced shallots
6 cups torn spinach (about 1 pound)
1/2 cup dry white wine
1/4 teaspoon freshly ground black pepper

1
Press tuna between paper towels until barely moist. Combine the breadcrumbs, pesto, and water in a small bowl, tossing well. Pat breadcrumb mixture on both sides of tuna.
2
Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add tuna; cook 2 minutes on each side or until medium-rare or desired degree of doneness. Remove tuna from pan; keep warm. Stir in vinegar and capers, scraping pan to loosen browned bits; cook 1 minute.
3
Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add shallots, and saute 3 minutes or until tender. Add spinach, and saute 1 minute. Add wine and pepper; partially cover and cook for 2 minutes or until the spinach wilts. Place tuna over spinach; drizzle with caper sauce.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 (6-ounce) tuna steaks (about 3/4 inch thick), 1/4 cup dry breadcrumbs, 1 tablespoon commercial pesto, 1 tablespoon water, and more.

Yes, Seared Tuna Steaks With Balsamic-Caper Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Tuna Steaks With Balsamic-Caper Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions