Serves 2

Ingredients

• 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

Directions

• 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