We’re in the middle of a “Shelter-at-home” order during a global pandemic and have been snacking more than we should, so tonight’s meal had to be healthy. This tuna dinner is super quick to put together and is packed with flavors and texture.
TUNA IN LEMON CAPER SAUCE
½ cup dry white wine
1 shallot, minced
1/2 c heavy cream
3/4 cup unsalted butter
2 tsp fresh dill
½ lemon, freshly squeezed (~2 TBSP)
¼ cup capers
2 TBSP extra virgin olive oil
4 sushi grade Tuna steaks, ~ 6-7 oz each, 1″ thick
1/2 cup almond slices
In a saucepan over high heat, bring wine and shallot to a boil. Reduce heat to medium high and reduce sauce to ⅛ c, about 7-8 minutes.
Add cream, reduce for 5-6 minutes or until it thickens a bit.
Fold in butter until melted.
Add dill, lemon juice and capers. Keep warm over lowest heat.
Heat oil in a medium sauté pan over medium high heat. Sear tuna steaks until golden, about 1-2 minutes per side or until your preferred level of doneness.
Once cooked, drizzle tuna with sauce and garnish with almonds. I served with a simple salad and cauliflower rice along with my favorite wine!
