Ahi Tuna With Lemon Caper Sauce
Ingredients
2 Ahi Tuna steaks about 1 inch thick
½ teaspoon salt
4 tablespoons olive oil divided
3 tablespoon butter
2 shallots finely diced
2 garlic cloves minced
2 teaspoons flour optional
½ cup chicken broth
½ cup white wine
⅓ cup lemon juice
2 tablespoons capers rinsed and drained
zest of 1 lemon
3 tablespoons chopped parsley
Directions
Season both sides of the tuna with salt and set them aside while you make the lemon piccata sauce. The salt will act as a quick dry-brine and give the tuna a firmer texture.
Place 2 tablespoons of olive oil and the butter in the saucepan. Add the shallots and garlic and cook for 2-3 minutes until the shallots are soft.
Stir in the flour and cook for 1 minute to get the raw flavor out. The flour is optional but it will add some body to the sauce.
Whisk in the chicken broth, wine, lemon juice, capers, and lemon zest. Cook for 1 to 3 minutes until slightly reduced. For a thicker sauce, reduce it for a few more minutes. Set the sauce aside but keep it in the skillet so you can warm it up later.
Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat. Place the tuna steaks in the hot fry pan and cook for 1 to 4 minutes on each side, depending on desired doneness (Tuna will become dry if cooked well-done and is best cooked rare to medium).
Heat the lemon butter sauce over medium heat until heated thoroughly. Remove from heat and stir in the parsley. Pour the sauce over the fish and serve promptly.
