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Serves : 4
© Melanie Acevedo

How to Make It

Step 1    

Light the grill or heat the broiler. In a small glass or stainless-steel bowl, mash the capers with a fork. Stir in the lemon juice, parsley, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and then 6 tablespoons of the oil.

Step 2    

Coat the tuna with the remaining 2 tablespoons oil. Sprinkle with the remaining 1/4 teaspoon each salt and pepper. Grill or broil the tuna for 4 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. Serve the tuna topped with the sauce.


Variations The lemon-and-caper sauce tastes great on almost any grilled fish. Swordfish or salmon steaks are especially good choices. Just adjust the cooking time according to the thickness of the fish.

Suggested Pairing

Though grilled tuna is superb with Pinot Noir, here the acidic sauce calls for a white wine. Gavi, Piedmont's Cortese-based white, has just the right limelike accents to complement the tangy capers and lemon.

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Aggregate Rating value: 5

Review Count: 4589

Worst Rating: 0

Best Rating: 5

Author Name: Ss719

Review Body: There is no way 4000+ people rated this five stars. The sauce is terrible!

Review Rating: 1

Date Published: 2017-02-02

Author Name: Jane Ann Fast

Review Body: I agree with the other comment - the recipe rating has to be fabricated. This is by far the worst tuna recipe I've ever tried. The sauce tastes like straight up olive oil. I tried adding more lemon juice - didn't help, added some of the caper juice - a little better, added some white cooking wine - still very bland. Horrible, horrible. Completely ruined my $35 tuna steaks

Review Rating:

Date Published: 2017-04-17

Author Name: Seabe

Review Body: This was absolutely fantastic! I have been known to overlook expensive cuts of fish. Not this time! Everyone loved the sauce so I have decided to use it with all my future fish recipes. I used imported capers rather than the less expensive ones and top of the line olive oil. Most deliciously flavored fish I ever tasted! Thank you, thank you, thank you!

Review Rating:

Date Published: 2017-06-08