Pan-Seared Tuna with Lemon Caper Beurre Blanc
Ingredients
| 4-6 Ounce | tuna steaks, thawed if frozen | | 2 Tablespoon | vegetable oil |
| 5 Tablespoon | unsalted butter |
| 1/2 Cup | Chardonnay, Sauvignon Blanc or white |
| 2 Tablespoon | capers, minced |
| 1 Tablespoon | lemon juice |
| to taste | Salt and pepper |
Directions
Season tuna steaks with salt and pepper. Place skillet on high heat and add oil. When oil begins to smoke, add tuna steaks. Cook steaks 4 minutes per side or until the internal temperature reaches 145ºF. Remove steaks from the pan and keep warm. Deglaze pan with white wine and allow to reduce until almost dry. Whisk in butter in small pieces allowing it to melt before adding more. Whisk in lemon juice and capers. Season with salt and pepper. Serve over tuna steaks and enjoy.