A delightful and easy-to-make tuna steak recipe with a zesty lemon and herb flavor.
Season the tuna steaks on both sides with kosher salt and freshly ground black pepper.
Ensure the tuna steaks are patted dry before seasoning to help the seasoning adhere better.
Heat the olive oil in a frying pan over medium heat.
Use a non-stick pan to prevent the tuna from sticking.
Add the butter to the pan and let it melt, then swirl to combine with the oil.
Combining butter with oil prevents the butter from burning.
Place the tuna steaks in the pan and cook for 2-3 minutes on one side.
Avoid moving the tuna steaks while cooking to achieve a good sear.
Flip the tuna steaks and add the capers, thyme sprigs, and juice of one lemon to the pan.
Squeeze the lemon juice evenly over the tuna for consistent flavor.
Cook for another 2-3 minutes or until the tuna reaches your desired doneness.
For medium-rare, cook until the tuna is still slightly pink in the center.
Remove the tuna steaks from the pan and serve with the pan juices, capers, and lemon slices.
Garnish with additional fresh thyme for a touch of elegance.
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