Pan-Seared Tuna Steaks with “Melted” Lemon-Caper Sauce

Pan-Seared Tuna Steaks with “Melted” Lemon-Caper Sauce

This fast, healthy, and delicious seared tuna dish comes together in one pan and is ready in less than 30 minutes. Serve with a mixture of seasoned cucumbers, tomatoes, and red onion for a light and refreshing meal.
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Prep Time 10 minutes
Cook Time 18 minutes
Course Main Course
Cuisine Mediterranean
Servings 4


  • Skillet


  • 3 T. extra virgin olive oil divided
  • 4 6- oz. sushi-grade tuna steaks approximately 3/4” thick
  • Salt and black pepper to taste
  • 1 medium shallot finely chopped
  • ¼ c. dry white wine
  • ½ c. chicken broth
  • 2 T. fresh lemon juice
  • 1 organic lemon sliced thin
  • 3 T. capers drained


  • Heat two tablespoons olive oil in a large skillet over medium-high heat. Add tuna steaks to hot skillet and cook for approximately 2 minutes for rare (add one minute per side for medium).
  • Flip tuna and season with salt and black pepper, to taste. Cook for another 2-3 minute, depending on desired level of doneness. Transfer tuna steaks to a plate and season with additional salt and black pepper, if desired. Keep warm.
  • Add remaining olive oil and chopped shallots to skillet, Sauté, stirring occasionally, until shallots are soft and start to turn golden brown, approximately 3 minutes.
  • Add white wine, chicken broth, lemon juice, and lemon slices to skillet. Deglaze pan by scraping up any brown bits from the bottom with a spatula. Cook, stirring frequently, until the liquid is reduced by half.
  • Reduce heat to medium and add capers. Stir to combine and cook for another minute or until heated through.
  • Transfer the tuna steaks onto individual serving plates and top with a “melted” lemon slice and a spoonful of the lemon-caper sauce and serve immediately with your favorite sides. Enjoy!
Keyword Capers, Steak, Tuna