Tuna steak with lemon and caper butter and crushed garlic potatoes

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Serves: 2

By Pablop



  • 2 pinches black pepper

  • 1 lemon juiced

  • 2 tsp capers

  • 2 cloves garlic

  • 2 handfuls new potatoes

  • 2 tbsp butter

  • 2 tuna steaks


  1. Mix juice of one lemon and capers with 2 tablespoons of butter, wrap in cling film and roll into a sausage shape. Put in freezer for 15 mins.
  2. Scrub or wash new potatoes and place in saucepan of cold water with a pinch of salt. Bring to the boil and simmer for 10 minutes, test if soft with a fork.
  3. Whilst potatoes are cooking, brush tuna steaks with olive oil and sprinkle with black pepper on both sides, place in a hot griddle plan and cook for 3 minutes on either side.
  4. Chop garlic cloves and fry gently with a knob of butter, when just turning light brown. Add potatoes and crush gently with the back of a table spoon.
  5. Serve potatoes on the plate topped with the tuna, with a slice of the lemon caper butter on top.

Additional Information

  • tuna

  • Main Course

  • Nut Free

  • Egg Free

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