Try This Lemon Caper Sauce for Tuna Steak

Tuna Steaks with Lemon Caper Sauce

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Tangy capers and lemons brighten the buttery notes of freshly grilled or broiled tuna steaks.

Food & Wine Editors

Updated on June 28, 2024

Active Time:

10 mins

Servings:

Grilled tuna steaks are one of life's simple pleasures, satisfying even when unadorned. Here, they're made better with a quick lemon and caper sauce, whose pleasant tartness balances the richness of the fish. A quick broil or sear on the grill and the tuna steaks are ready to go in mere minutes, while the low-fuss, low-mess lemon caper sauce comes together with just a handful of ingredients. Zesty, tangy, and above all, easy, it’s bound to become a weekly staple.

Frequently Asked Questions

What sauces go well with tuna?

Not quite as mild in flavor as most white fish, but still moderately neutral in taste, tuna pairs well with most ingredients. This includes some of our favorite tuna recipes that feature light and bright flavors from foods like lemon, lime, ginger, sesame, and soy. When it's served raw, citrusy and salty ingredients pair best. On the other hand, when tuna's cooked, creamier sauces are a match made in heaven.
Should I wash tuna steak before cooking?

Washing seafood, including tuna steaks, isn’t necessary. In fact, the U.S. Department of Agriculture (USDA) says doing so might increase the chances of spreading harmful bacteria to other areas of your kitchen. As such, the best way to reduce the risk of foodborne illness or contamination is by cooking fish to an adequate internal temperature. A light pat with a dry, clean paper towel can also help remove any excess moisture on the fish.

Notes from the Food & Wine Test Kitchen

The simple lemon and caper sauce — which comes together when a handful of ingredients are smashed together with the back of a fork in a small bowl — tastes great on almost any grilled fish. Swordfish or salmon steaks are especially good choices. If you opt for another fish, adjust the cooking time according to its thickness. Generally speaking, it should take roughly eight to 10 minutes per inch of thickness for fish.

Make ahead

The lemon and caper sauce can be prepared ahead of time and stored in an airtight container for up to three days. However, serving the tuna steaks fresh from the grill or broiler is best.

Suggested pairing

Though grilled tuna is superb with Pinot Noir, here, the acidic sauce calls for a white wine. Gavi, Piedmont's Cortese-based white, has just the right citrusy lime accents to complement the tangy capers and lemon.

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Ingredients

3 tablespoons capers, drained
1 1/2 tablespoons lemon juice
1/4 cup fresh parsley, chopped
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 tablespoons olive oil, divided
4 tuna steaks, about 3/4 inch thick (about 2 pounds in all)

Directions

Light the grill or heat the broiler. In a small glass or stainless-steel bowl, mash the capers with a fork. Stir in the lemon juice, parsley, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper, and then 6 tablespoons of the oil.
Coat the tuna with the remaining 2 tablespoons oil. Sprinkle with the remaining 1/4 teaspoon each salt and pepper. Grill or broil the tuna for 4 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. Serve the tuna with the sauce.