This recipe for seared tuna steaks with lemon, caper & parsley butter is a quick and easy low-carb recipe. The capers, olive oil, lemon zest & juice, and butter make a luscious and vibrant sauce to pair with the meaty tuna. With only a handful of ingredients, this delicious dish comes together in minutes making it perfect for a weeknight supper.
I sourced locally caught yellowfin tuna which worked a treat, but any high-quality tuna will work with this recipe. The sauce is like piccata but without the flour to thicken.
What to serve with tuna steaks
I opted for a classic accompaniment that doesn’t overpower the flavour-packed tuna. Boiled new potatoes tossed in parsley butter and lightly steamed fresh asparagus. A simple mixed green salad was the third addition because I love a well-dressed green salad.
Want to know more? You can visit Drizzle and Dip for the full ingredient list and recipe so you can make it on your own!
MORE ABOUT SAM LINSELL
With a background in hospitality management and food brand marketing, Sam is a professional food stylist, recipe developer, and food photographer. The internet is her natural habitat, and DrizzleandDip.com is home to all her food creativity.
