|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Capers and lemon make a tangy and tasty sauce which complements broiled tuna steaks perfectly. Feel free to cook the tuna on the grill or in a stovetop grill pan.
Choose good quality fresh tuna for the broiler or grill. It should look somewhat moist and be pink to deep red. Avoid tuna that is dull or brown. If the raw tuna appears to be flaking apart in places, it might be a bit old.
- Olive oil
- 4 tablespoons butter
- 1 small clove garlic (finely minced)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 teaspoon capers (drained and rinsed, chopped)
- 1 teaspoon parsley (fresh, chopped)
- 4 tuna steaks
- Salt to taste (kosher)
- Black pepper to taste
Heat broiler. Oil the rack of a broiler pan and place it in the oven.
In a small skillet over low heat, melt the butter; add garlic, lemon juice, lemon zest, and capers. Simmer for 30 seconds. Stir in parsley. Remove from heat.
Rub olive oil over the tuna steaks; sprinkle with salt and pepper. Arrange tuna on the hot prepared pan. Broil about 6 inches from heat for 8 to 10 minutes, turning carefully about halfway through the cooking time. The tuna steaks should still be pink in the middle, depending on how you like your fresh tuna done. Avoid overcooking.
Drizzle the warmed lemon caper sauce over the tuna steaks before serving.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.