Rich and hearty tuna steaks are punched up with a herbaceous and briny caper herb sauce in this simple and delicious meal. Preheating the pan speeds up the process of cooking the underside of the tuna. A final broil to finish ensures even cooking throughout.
Note: This recipe cannot be scheduled in advance, as the initial preheat is essential to cooking the tuna thoroughly.
Tuna Steaks with Caper Herb Sauce
Ingredients
- 2 tuna steaks
- 1 tbsp olive oil, plus ¼ cup, separated
- 2 tbsp capers, rinsed and patted dry
- 1 small garlic clove
- 2 tbsp lemon juice
- 2 tbsp parsley leaves
Directions
1) Place a Suvie roasting rack (handles-side down) within a Suvie pan. Place pan in the bottom zone of Suvie, input settings and cook now, allowing pan to preheat for 5 minutes.
Suvie Cook Settings
Bottom Zone: Roast at 450°F for 15 minutes
Top Zone: None
2) Pat tuna steaks dry and rub all over with 1 tbsp olive oil. Season generously with kosher salt and ground black pepper. After the pan has preheated for 5 minutes, carefully remove hot pan and place tuna on the roasting rack. Return pan to Suvie and continue to cook for 10 minutes.
3) Remove pan from Suvie, flip tuna steaks over and then return to Suvie. Hit “Cook More”, input settings and cook now (remove tuna immediately from Suvie when finished to avoid overcooking).
Suvie Cook Settings
Bottom Zone: Roast at 450°F for 5 minutes
Top Zone: None
4) Meanwhile, in the bowl of a food processor, pulse together 2 tbsp capers, 1 garlic clove, 2 tbsp lemon juice and ½ cup parsley leaves, about 10-12 times until coarsely chopped. With the motor running, stream in ¼ cup olive oil. Transfer to a small bowl and season with salt and pepper to taste.
5) Remove tuna from Suvie, transfer to a cutting board or plate, and let rest for 4 minutes. Divide tuna between plates and drizzle with caper herb sauce.
Nutrition
Nutritional Information per serving (2 servings per recipe): Calories 500, Total Fat 29g, Total Carbohydrates 3g, Total Sodium 900mg, Total Protein 57g.
