Pan-Seared Ahi Tuna with Lemon Cream Sauce and Capers

In this recipe, fresh yellowfin tuna chops are dressed with an easy pan sauce of lemon cream and capers. Take care not to ruin your investment by overcooking the tuna. Have your ingredients prepared and ready to go, and you can have this on the table in about 15 minutes.

2 (4 oz) Ahi yellowfin tuna steaks
sea salt
black pepper, freshly ground
1 tsp. extra-virgin olive oil
1 Tbsp. butter

Lemon Cream Sauce with Capers:
1/8 cup​ ​sweet onions or green onions, finely minced
1 clove garlic, finely minced
¼ cup white wine
1 tsp. lemon juice, freshly squeezed
¼ cup heavy cream
2 Tbsp.​ capers, drained

Garnish:
fresh dill weed
lemon or lime wedges

Sprinkle both sides yellowfin tuna steaks with sea salt and pepper.

Heat a heavy skillet over high heat. Add olive oil and 1 Tbsp. 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 the 1 Tbsp. 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 minutes. Add heavy cream, 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.

Makes 2 servings.