These seared tuna steaks come together very quickly making it a perfect weeknight dinner. The lemon, caper, and parsley butter are as simple as it is delicious. This pairs beautifully with the Haute Cabrière Chardonnay Reserve.
ABOUT THE WINE
In 2022, the maiden vintage (2021) of the Chardonnay Réserve was released. Evolution in our exploration of Chardonnay, this is our first 100% Chardonnay to be matured in oak barrels for 8 months as an extension of our reserve wines within the range. Find delicate orange blossoms and grapefruit on the nose, with citrus, melon and toasted notes on the palate supported by good structure and integrated oak. With lively acidity, expect a fresh finish
- 800gm–1 kg Fresh tuna steaks
- Olive oil
- Sea salt & pepper
- 100gms salted butter
- 3 Tbs baby capers
- 21/2 Tbs chopped fresh parsley
- 2 Tbs fresh lemon juice
- Caperberries and lemon wedges to garnish
Step 1|Brushed the steaks with olive oil and season them with salt and pepper.
Step 2| Heat a large griddle or non-stick frying pan to medium-high heat.Cook the steaks on each side for about 3–5 minutes depending on the thickness. If you want the steaks to be pink in the middle, ensure you take them off the heat in time. They will carry on cooking a bit after they have been removed.
Step 3|Put the butter, capers, parsley, and lemon juice in a small pot and bring to a bubble. Pour this over the seared tuna steaks to serve.
Step 4|Garnish with caperberries and lemon wedges
Sides|Boiled new potatoes tossed in butter and parsley is an excellent side for this dish as is cooked asparagus and a green salad