Tuna Steak with Capers
Tuna Steak with Capers
Tuna steaks marinated in white wine, rosemary and garlic, grilled with basting, and dressed with a lemon-caper olive oil sauce.
Prep: 15 minutes (plus 1 hour marinating) · Cook: 10 minutes
What Is Tuna Steak with Capers?
Grilled tuna steaks that spend an hour in a white wine, rosemary and garlic marinade, get basted on the grill, then finish under a scattering of crisp breadcrumbs and a whisked lemon-caper oil.
Why Make Tuna Steak with Capers?
- The marinade does the seasoning in advance
- Basting keeps lean tuna moist on the grill
- Breadcrumbs add an unexpected crisp finish
- The caper-lemon sauce comes together in a minute
- Scales easily for six
Unico Products Used in This Recipe
Ingredients
- 6 tuna steaks (about 7 oz each)
- salt and pepper (freshly ground)
- 1 cup dry white wine
- 1 sprig fresh rosemary (finely chopped)
- 6 cloves garlic (finely chopped)
- 1/4 cup extra virgin olive oil (divided)
- 2 tbsp dry fine breadcrumbs
- 1 lemon (juiced)
- 1 tbsp capers (drained and chopped)
Instructions
- Place the tuna in a non-aluminum bowl; season with salt and pepper.
- Add the wine, rosemary and garlic and turn the steaks to coat evenly; marinate at least 1 hour.
- Drain the tuna and pat dry, reserving the marinade.
- Coat a grill or ridged cast iron pan with some of the oil and heat it; grill the tuna on both sides, basting frequently with the reserved marinade.
- Sprinkle the cooked tuna with the breadcrumbs.
- Whisk the remaining oil with the lemon juice, capers, salt and pepper; plate the tuna, drizzle with the sauce and serve.
Cooking Tips
- Marinate in glass or ceramic, never aluminum
- Pat the steaks dry so they sear, not steam
- Baste with the marinade as the fish grills
- Don't cook tuna past medium — it dries quickly
- Whisk the sauce just before serving
Frequently Asked Questions About Tuna Steak with Capers
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1. Is it safe to baste with the marinade?
Yes — it's brushed on while the fish cooks over heat; discard whatever remains unheated.
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2. How done should grilled tuna be?
Most prefer it pink in the centre — about 2–3 minutes per side on a hot grill; cook it through if you like it well done.
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3. Why the breadcrumb sprinkle?
A Sicilian-style finish that adds light crunch against the soft fish.
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4. Can I pan-sear instead of grill?
Yes — a ridged cast iron pan is a good alternative.
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5. How do I store leftovers?
Refrigerate up to 2 days — leftover tuna is excellent flaked into salads.
Tuna Steak with Capers Made Simple
Tuna Steak with Capers earns its flavour in the marinade and its sparkle in the sauce. Unico capers and extra virgin olive oil finish the plate.