Tuna Steaks with Lemon Caper Sauce
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Food & Wine
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1. Ingredients
- 3 tablespoons drained capers
- 1 1/2 tablespoons lemon juice
- 1/4 cup chopped fresh parsley
- 3/4 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 8 tablespoons olive oil
- 4 tuna steaks (about 3/4 inch thick)
Nutrition Info
Per Serving
- Calories: 428 kcal
- Carbohydrates: 1 g
- Dietary Fiber: 0 g
- Fat: 28 g
- Protein: 40 g
- Sugars: 0 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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.
- 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.
Yield: 4 servings
3. Still Hungry?
Grilled tuna steaks are one of life's simple pleasures, satisfying even when unadorned. Here they're made better yet with a quick lemon-and-caper sauce, whose pleasant tartness balances the richness of the fish.
Notes:
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.
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Awful.
Critter - December 16, 2007 07:50:04 PM PSTFirst off, recipe is unclear if sauce should be heated at any point, kind of implies at beginning. Second, the overall taste is far too acidic, and ends up giving a vinegary taste.
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