• 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 1/3 cup fresh parsley. Mince 2 teaspoons garlic.
• Zest the lemon to make 1 teaspoon lemon zest. Squeeze the lemon to make 2 tablespoons lemon juice.
• Place 2 tablespoons capers, minced garlic, lemon zest, and 1/4 teaspoon red pepper flakes inside a mortar bowl. Mash the ingredients with pestle to make a loose paste.
• Transfer the caper mix to a small bowl, and add chopped parsley and lemon juice. Stir in 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
• Whisk in 1/4 cup Extra Virgin olive oil to finish the sauce. Set aside.

Cook the Tuna

• Pat 20 oz tuna steaks with paper towels to remove excess moisture. Brush each with 3 tablespoons Extra Virgin olive oil on both sides.
• Sprinkle with 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper.
• Heat a large heavy skillet (a cast iron grill pan works great) 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, if the skillet gets too hot. Steaks should be opaque and slightly pink in the center.
• To serve, place tuna steaks on individual plates and spoon sauce over the steaks. Garnish with fresh parsley is desired. Serves 4.