Ingredients:

  • 2 (6 oz / 170g) Ahi tuna steaks
  • 1 tbsp (15ml) avocado oil (for rubbing)
  • 1 tbsp (15ml) avocado oil (for searing)
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (14g) unsalted butter
  • 1 tbsp (15ml) extra virgin olive oil
  • 2 cloves (6g) garlic, minced
  • 2 tbsp (30g) non-pareil capers, drained
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 1 tbsp (4g) fresh parsley, finely chopped

Instructions:

  1. Pat the tuna steaks extremely dry with paper towels to ensure a proper sear.
  2. Rub both sides of the steaks with avocado oil, then season generously with sea salt and black pepper.
  3. Let the steaks sit at room temperature for 10–15 minutes to ensure even cooking.
  4. Set a cast iron skillet over high heat until the oil begins to shimmer and just barely smoke.
  5. Carefully place tuna steaks in the pan. Sear for 1.5 to 2 minutes per side for rare, or 3 minutes per side for medium-rare.
  6. Remove the steaks immediately to a warm plate and let them rest for 5 minutes.
  7. In the same pan, sauté minced garlic in butter and olive oil, stir in capers, lemon juice, and lemon zest, and finish with chopped parsley to create the pan sauce.