Serves 2


  • 2 (1-inch thick) fresh yellowfin tuna steaks
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon olive oil
  • 2 Tablespoons butter, divided use
  • 1/8 cup fresh minced sweet onions
  • 1 large clove garlic, finely minced
  • 1/4 cup white white wine (or cooking wine)
  • 1 teaspoon fresh lemon juice, or more to taste
  • 1/4 cup heavy cream
  • 2 Tablespoons drained capers
  • Fresh dill weed and lemon or lime wedges for garnish


  • Sprinkle both sides yellowfin tuna steaks with kosher salt and freshly ground pepper.
  • 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.
  • Lower heat to medium.
  • Add remaining tablespoon of butter to the pan along with the onions.
  • Gently sauté until onions are translucent.
  • Add garlic and sauté 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 and return to a simmer.
  • Cook another 3 minutes or so until thickened.
  • Stir in drained capers.
  • Pour lemon cream sauce over warm tuna steaks and garnish with dill and lemon or lime to serve.


Click below for a pdf of:
Yellowfin Tuna with Lemon Cream Sauce