Tuna Steaks With Lemon Caper Sauce – a delicious recipe with capers, lemon juice, parsley, salt, fresh-ground black pepper, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Light the grill or heat the broiler. In a small glass or stainless-steel bowl, mash the capers with a fork. Stir in the lemon juice, parsley, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and then 6 tablespoons of the oil.
2
Coat the tuna with the remaining 2 tablespoons oil. Sprinkle with the remaining 1/4 teaspoon each salt and pepper. Grill or broil the tuna for 4 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. Serve the tuna topped with the sauce.
3
Variations: The lemon-and-caper sauce tastes great on almost any grilled fish. Swordfish or salmon steaks are especially good choices. Just adjust the cooking time according to the thickness of the fish.
4
Wine Recommendation: Though grilled tuna is superb with pinot noir, here the acidic sauce calls for a white wine. Gavi, Piedmont's cortese-based white, has just the right limelike accents to complement the tangy capers and lemon.
543
kcal
Calories
48
g
Fat
2
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 tablespoons drained capers, 1 1/2 tablespoons lemon juice, 1/4 cup chopped fresh parsley, 3/4 teaspoon salt, and more.
Yes, Tuna Steaks With Lemon 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.
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