Atum ao Limão Siciliano

Instructions

1. Remove the tuna steaks from the fridge 15 minutes before cooking. Pat completely dry and season both sides with salt and white pepper.
2. Heat a cast-iron skillet over maximum heat until smoking. Add olive oil, then carefully lay the tuna steaks in the pan.
3. Sear for 90 seconds per side for rare-to-medium rare (the ideal doneness for fresh tuna). The outside should be deeply golden while the centre remains pink. Remove immediately and rest on a warm plate.
4. Reduce heat to medium-low. Add butter to the same pan and let it foam. Add the thinly sliced garlic and cook for 30 seconds.
5. Add the capers and the juice of both lemons. Stir and let the sauce bubble for 1 minute until slightly reduced and glossy.
6. Stir in the chopped parsley and a pinch of lemon zest. Taste and adjust seasoning.
7. Plate the tuna steaks, spoon the lemon-caper butter sauce generously over the top and serve immediately with a simple salad or roasted asparagus.

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