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Tuna Steak With Lemon Caper Sauce

This vibrant and zingy lemon caper sauce is the perfect accompaniment to this quickly seared tuna steak deliberately cooked very rare and just warmed in the centre. A meal guaranteed to impress on every single level!

This vibrant and zingy lemon caper sauce is the perfect accompaniment to this quickly seared tuna steak deliberately cooked very rare and just warmed in the centre!

Tuna Steak With Lemon Caper Sauce.

Yes folks more tuna and a rather foxy and fancy looking Seared Tuna Steak with a lemon caper sauce. Unlike my last Asian inspired tuna steak recipe this one is much more ‘European’ in its influence.

The sharp lemon caper sauce loaded with fresh parsley is perfect at cutting through and complimenting the tuna. Tuna is such a versatile fish, rich and full of flavour, perfect for standing up to bold flavours.

This seared Tuna Steak Recipe certainly goes bold. Many people think of European food as bland, nothing could be further from the truth. Of course the bold spices are not as prevalent, but these bright citrus flavours and sharp capers are anything but bland.

Bright and Zingy Lemon Caper Sauce.

For most of my readers a lemony caper based sauce is probably most familiar in a Chicken Piccata. That is typically lemon butter caper sauce, this one however is built on lovely peppery olive oil.

Choose your olive oil well for this seared tuna recipe because it really is at the heart of this sauce. You will know what you like so go for something that really floats your boat.

This also features parsley as a core ingredient… Not a sorry sprinkle of the stuff to give a brown dish a bit of colour. Once again the flavour of parsley will shine through in this sauce, that is why we get that part of the recipe going first. It gives the flavour a chance to all melt together.

In other news, my parsley in the garden is going great guns, so expect to see my chimichurri sauce get an outing just as soon as I can find some rump steak.

Lemon Caper Sauce.

For most of my readers a lemony caper based sauce is probably most familiar in a Chicken Piccata. That is typically lemon butter caper sauce, this one however is built on lovely peppery olive oil.

Choose your olive oil well for this seared tuna recipe because it really is at the heart of this sauce. You will know what you like so go for something that really floats your boat.

This also features parsley as a core ingredient… Not a sorry sprinkle of the stuff to give a brown dish a bit of colour. Once again the flavour of parsley will shine through in this sauce, that is why we get that part of the recipe going first. It gives the flavour a chance to all melt together.

In other news, my parsley in the garden is going great guns, so expect to see my chimichurri sauce get an outing just as soon as I can find some rump steak.

Tuna Steak With Lemon Caper Sauce
Yield: 2 Servings

Tuna Steak With Lemon Caper Sauce

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Rich and magical tuna steak works so well with zingy sauces and this lemon caper sauce loaded with parsley certainly qualifies as zingy... It is all done in 25 minutes too!

Ingredients

For the Tuna Steaks

  • 700 g Tuna Steaks, 2 large steaks
  • Salt and Pepper, To Taste
  • Chili Flakes, Optional

For the Lemon Caper Sauce

  • 20 g Parsley, Chopped
  • 35 g Capers
  • 75 ml Olive Oil
  • 1 Lemon, Juice and zest
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper

For the Leeks

  • 250 g Leeks, Cut on the diagonal
  • 100 ml Vegetable Stock
  • 1 Tbsp Olive Oil
  • Salt, To taste

Instructions

  1. To begin with, remove your tuna steaks from the fridge cut into a large cube and allow to come to room temperature.
  2. Prep all of your vegetables and herbs and then mix all of the ingredients together for the sauce and taste adding seasoning as required.
  3. Take a large frying pan and heat over a high heat and then add the tablespoon of olive oil for the leeks.
  4. Sear the leeks on one of the cuts sides for a minute or two then flip.
  5. Pour in the stock and reduce the heat to low, then add a lid and allow to braise whilst we cook the tuna.
  6. Take the tuna steaks and season generously with salt an pepper on all sides.
  7. Heat a large non-stick pan over a fierce heat.
  8. Sear each of the six sides of the tuna steaks for a maximum of 60 seconds on each side.
  9. When seared sprinkle with the chili flakes all over if you are using them and allow to rest for 2 minutes before carving.
  10. Drain the leeks then plate, begin by carving the tuna steaks into three, add sauce to the plate, add the tuna and leaks. Complete with more of the vibrant sauce.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 869Total Fat: 44gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 165mgSodium: 1632mgCarbohydrates: 12gFiber: 2gSugar: 3gProtein: 104g

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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Demeter

Thursday 10th of May 2018

That lemon caper sauces sounds so light and flavorful! Perfect for spring!

Brian Jones

Thursday 10th of May 2018

Thank you!

Helen of Fuss Free Flavours

Thursday 10th of May 2018

The flavours in this dish sound amazing. A perfect blend to go with the tuna. A great dish to enjoy in the summer sun.

Brian Jones

Thursday 10th of May 2018

Thanks Helen, perfect with a glass of white or pink in the garden :D

Alyssa

Thursday 10th of May 2018

I love leeks and like the idea of pairing them with tuna and lemon, such a great combo.

Brian Jones

Thursday 10th of May 2018

Thanks Alyssa

Sarah

Thursday 10th of May 2018

We love Tuna Steak over here! It's one of our favorites...but I bet that lemon caper sauce takes it to an entirely new level!!

Brian Jones

Thursday 10th of May 2018

It certainly does!

Bintu | Recipes From A Pantry

Thursday 10th of May 2018

What a delicious looking tuna steak, love the flavours. They sound like they really compliment the fish.

Brian Jones

Thursday 10th of May 2018

Thanks Bintu