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We hope you got benefit from reading it, now let’s go back to pan seared tuna steaks with lemon butter pan sauce recipe. To cook pan seared tuna steaks with lemon butter pan sauce you need 13 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Pan Seared Tuna Steaks with Lemon Butter Pan Sauce:
- Prepare 4 6 ounce tuna steaks
- Use 1 tbsp mayonnaise
- You need 1 tbsp cajun seasoning
- Get 1 tsp black pepper
- Take 1 tbsp finely grated parmesan cheese
- Provide 1⁄4 cup chicken broth
- Provide 2 minced garlic cloves
- You need 1 tbsp lemon juice
- Use 1 tsp sriracha hot sauce or your favorite hot sauce
- Take 1⁄4 tsp black pepper and salt to taste
- Provide 4 chopped green onions
- Get 4 tbsp butter
- Get 1 tbsp olive oil for cooking
Steps to make Pan Seared Tuna Steaks with Lemon Butter Pan Sauce:
- In a small bowl combine cajun seasoning, pepper and parmesan cheese, mix well.
- Brush tuna steaks all over lightly with mayonnaise, sprinkle spice mixture, over to stick to mayonnaise.
- In a skillet large enough to hold tuna in a single layer without crowding heat olive oil. Add tuna steaks and cook until browned on each side. The time of searing will vary depending on thickness of fish and how well done you like your tuna.
- Remove fish to a plate to rest, in same pan add chicken stock and garlic and bring to a simmer and scrape up any browned bits from pan, lower heat to low and add lemon and pepper,green onions,sriracha sauce, salt if needed and then whisk in butter just until melted, Serve over fish.
- Great served over fresh homemade mashed potatoes!
This Easy Lemon Butter Salmon recipe makes an elegant and delicious dinner. Season the tuna generously with salt and pepper. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate. A Lemon Butter Sauce with Crispy Pan Fried Fish that would be perfectly at home in a posh restaurant, yet is so quick to make at home! Slice the steak against the grain and drizzle the sauce on top to serve.
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