Tuna Chops With Lemon Cream Sauce

Written by
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Peggy Trowbridge Filippone
Updated 09/08/19
Yellowfin tuna chops
Yellowfin tuna chops with lemon cream sauce.

The Spruce / Peggy Trowbridge Filippone
  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: 8 oz. tuna (2 servings)
Nutritional Guidelines (per serving)
595 Calories
30g Fat
28g Carbs
36g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8 oz. tuna (2 servings)
Amount per serving
Calories 595
% Daily Value*
Total Fat 30g 39%
Saturated Fat 16g 79%
Cholesterol 116mg 39%
Sodium 619mg 27%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 7%
Protein 36g
Calcium 176mg 14%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In this recipe, fresh yellowfin tuna chops are dressed with an easy pan sauce of lemon cream and capers. Take care not to ruin your investment by overcooking the tuna. Have your ingredients prepared and ready to go, and you can have this on the table in about 15 minutes.

Ingredients

  • 8 oz tuna (2 fresh yellowfin steaks)
  • Kosher​ salt (to taste)
  • Freshly ground black​ pepper (to taste)
  • 1 teaspoon olive oil
  • 2 tablespoons butter (divided use)
  • 1/8 cup​ ​onions (sweet, fresh, minced)
  • 1 clove​  garlic (finely minced)
  • 1/4 cup white wine
  • 1 teaspoon lemon juice (fresh, or more to taste)
  • 1/4 cup cream (heavy)
  • 2 tablespoons​ capers (drained)
  • Garnish: fresh dill weed and lemon or lime wedges

Steps to Make It

  1. Sprinkle both sides yellowfin tuna steaks with kosher salt and freshly ground pepper.

  2. Heat a heavy skillet over high heat. Add olive oil and 1 tablespoon of the butter, and swirl to coat the pan. Sear tuna steaks until golden brown on each side, turning only once. Do not overcook tuna. Remove and keep warm.

  3. Lower heat to medium. Add the remaining tablespoon of butter to the pan along with the onions. Gently saute until onions are translucent. Add garlic and saute 1 additional minute, stirring often. Carefully pour in the white wine and lemon juice. Stir, and cook until the liquid is reduced by half, about 2 to 3 minutes. Add heavy cream, return to a simmer. Cook another 3 minutes or so until thickened. Stir in drained capers.

  4. Pour lemon cream sauce over warm tuna steaks, and garnish with dill and lemon or lime to serve.