Broiled Tuna Steaks With Lemon Caper Sauce

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 12/15/21
Tuna with caper sauce, lemon and asparagus

Diana Rattray

Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 4 servings
Yield: 4 tuna steaks

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.

This tuna makes a delicious meal with roasted asparagus or Brussels sprouts and baked potatoes. Or serve it on a simple tossed salad.

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Ingredients

  • Olive oil, for greasing the pan

  • 2 ounces (4 tablespoons) unsalted butter

  • 1 small clove garlic, finely minced

  • 2 tablespoons lemon juice

  • 1 teaspoon lemon zest

  • 2 teaspoons capers, drained, rinsed, chopped

  • 1 teaspoon chopped fresh parsley

  • 4 tuna steaks

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Heat broiler. Oil the rack of a broiler pan and place it in the oven.

  2. 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.

  3. 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.

  4. 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.

Nutrition Facts (per serving)
367 Calories
16g Fat
1g Carbs
52g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 367
% Daily Value*
Total Fat 16g 20%
Saturated Fat 8g 40%
Cholesterol 114mg 38%
Sodium 212mg 9%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 52g
Vitamin C 2mg 12%
Calcium 17mg 1%
Iron 2mg 10%
Potassium 960mg 20%
*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.)