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Lemon-caper Tuna Steaks

1 ts Dried basil
1/8 ts Salt
1/8 ts Freshly ground pepper
1 lg Egg white, lightly beaten
1/4 c Fresh breadcrumbs
6 oz Tuna steaks, about 3/4" thick
1 ts Olive oil
2 sm Garlic cloves, minced
1/4 c Fresh lemon juice
1 tb Capers
Lemon wedges

Combine first 4 ingredients in a shallow bowl. Stir well. Place breadcrumbs in a shallow dish. Dip tuna in egg white mixture, and dredge in breadcrumbs.

Coat a large nonstick skillet with cooking spray. Add oil and place over medium heat until hot. Add tuna steaks and cook for 2 minutes on each side for medium-rare or until desired degree of doneness. Place tuna on individual plates. Set aside and keep warm.

Add garlic to skillet and saute for 1 minute. Add lemon juice and capers, scraping skillet to loosen browned bits. Pour sauce evenly over each tuna steak and serve with lemon wedges.

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