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Yellowfin Tuna with Lemon Cream Sauce

2 tuna steaks
Salt and pepper to taste
1 tsp. olive oil
2 TBSP. butter, divided
1/2 cup onions, minced
1 large garlic clove, minced
1/4 cup white wine
1 tsp. fresh lemon juice
1/4 cup heavy cream
2 TBSP. capers, drained

Sprinkle both sides of the steaks with salt and pepper.
In a heavy skillet over medium-high heat, add olive oil and 1 TBSP. of butter to coat pan.
Sear tuna until golden brown on each side, turning only once. Do not overcook.
Remove from pan and keep warm.
Lower heat and add 1 TBSP. butter along with the onions; sauté a few minutes, then add the garlic; cook for 1 minute.
Carefully pour in the wine and lemon juice.
Cook and stir until the liquid is reduced by half.
Reduce heat to a simmer and add the heavy cream; cook until thickened.
Stir in the drained capers.
Serves 2.

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