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Tuna Steaks with Balsamic and Capers

Tuna Steaks with Balsamic and Capers




Tuna Steaks with Balsamic and Capers

Ingredients:

  • 4 tuna steaks (about 6 oz each)
  • 2 tbsp balsamic vinegar (regular or flavored, such as herb-infused)
  • 1 tbsp olive oil
  • 1 tbsp capers, drained and rinsed
  • 1 tbsp fresh oregano, chopped (or substitute with thyme or rosemary)
  • Salt and pepper to taste
  • 1 lemon, sliced into wedges (for serving)

Instructions:

  1. Prepare the Tuna Steaks:

    • Pat the tuna steaks dry with paper towels. This will help them sear nicely in the pan.
    • Season both sides of the tuna steaks with salt and pepper.
  2. Cook the Tuna Steaks:

    • Heat the olive oil in a large skillet over medium-high heat.
    • Once the oil is hot, add the tuna steaks to the skillet.
    • Sear the tuna for about 2-3 minutes on each side for a medium-rare finish (adjust the time if you prefer your tuna cooked more or less). The tuna should still be pink in the center for a nice contrast to the crispy outside.
  3. Make the Balsamic-Caper Sauce:

    • Remove the tuna steaks from the skillet and set them aside on a plate.
    • In the same skillet, reduce the heat to medium and add the balsamic vinegar, stirring to deglaze the pan and pick up any flavorful bits left behind from the tuna.
    • Add the capers and fresh oregano (or your herb of choice) to the skillet. Let the sauce simmer for 2-3 minutes, allowing the flavors to meld and the vinegar to reduce slightly.
  4. Serve:

    • Return the tuna steaks to the skillet, spooning some of the balsamic-caper sauce over the top. Let them cook in the sauce for 1-2 more minutes to soak up the flavors.
    • Plate the tuna steaks and drizzle the remaining balsamic-caper sauce over them.
    • Serve with lemon wedges on the side for a fresh citrusy burst.
  5. Optional Side Suggestions:

    • This dish pairs beautifully with roasted vegetables, such as zucchini, bell peppers, or asparagus.
    • You could also serve it with a fresh salad or a side of couscous or quinoa to balance the richness of the tuna and the tangy sauce.

The combination of the rich, savory tuna with the bold flavor of balsamic vinegar and the briny punch from capers makes for a delicious and satisfying dish.

Products from this recipe

25 Star Dark Balsamic
SAVE 29%
SAVE $8.00
Arbequina Extra Virgin Olive Oil
SAVE 29%
SAVE $8.00

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Products from this recipe

25 Star Dark Balsamic
SAVE 29%
SAVE $8.00
Arbequina Extra Virgin Olive Oil
SAVE 29%
SAVE $8.00
25 Star Dark Balsamic
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