Tuna with Parsley and Capers

My daughters tend to frown on tuna, especially canned. I grew up eating canned tuna, and I like a tuna salad sandwich, or even tuna on lettuce leaves. When I had a chance to buy tuna steaks at the grocery store, I didn’t hesitate. The trick with Ahi Tuna is to only cook it for a little bit. You don’t want to overcook it or it will be tough. But when seared correctly, it’s so tender and delicious. And when you add the caper lemon sauce to the tuna, it transports the dish to a whole new level. Quite delicious!

I was first introduced to capers a few years ago when preparing sandwiches for a tea party and fell in love with their tart, briny flavor. Apparently, capers are grown in the Mediterranean and in arid to semi-arid countries. This green, unripened flower bud from the caper bush is considered “fruit,” and like olives, are pickled and salty.

Capers are wonderful in Egg Salad or in seafood dishes, such as my Smoked Salmon Mousse Sandwiches. You may even use the brine in dressings for salads. However, I think they really shine in this tuna recipe. I love how their tartness pairs with the lemon and tuna. So good!

More Seafood Recipes

Ingredients For Tuna With Parsley And Capers

(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)

To begin, gather all your ingredients so that you have everything close at hand on the counter or table.

Prepare the Caper Sauce

Using a knife and cutting board, chop the parsley. Mince the garlic.

Zest the lemon with a fine-edged grater to make 1 teaspoon. Squeeze the lemon to make 2 tablespoons fresh lemon juice.

Place the capers, minced garlic, lemon zest, and red pepper flakes inside a mortar bowl. Mash the ingredients with pestle to make a loose paste.

Transfer the capers to a small bowl, and add chopped parsley and lemon juice. Stir in the kosher salt, and freshly ground black pepper.

Whisk in the extra virgin olive oil to finish the sauce. Set aside.

Cook the Tuna

Pat the tuna steaks with paper towels to remove excess moisture. Brush each with olive oil on both sides. Sprinkle with kosher salt, and freshly ground black pepper.

It’s not necessary to use fresh tuna for this recipe. Here in Kansas, our seafood comes frozen, and I’ll often buy Ahi Tuna Steaks from Sam’s Choice or from Aldi. 

Heat a large cast iron skillet (or grill) on medium-high heat. Brush the grill with olive oil.

Add tuna steaks to the pan and sear on each side for 3-4 minutes, brushing with more oil before turning.

If desired, turn steaks 90 degrees to create cross-hatch marks. Adjust the heat as needed to prevent the skillet from getting too hot. Steaks should be opaque and slightly pink in the center. Do not overcook the tuna or it will be tough.

I like to use my cast iron grill pan to cook the tuna, in order to leave cross-hatch marks on the steaks for a more appealing presentation.

To serve, place tuna steaks on individual plates and spoon the Parsley-Caper-Lemon Sauce over the steaks. Garnish with fresh parsley is desired.

Browse Similar Categories