Grilled Tuna with Artichoke and Lemon-Caper Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes restaurant quality. Fresh tuna steaks are packed with omega 3 fatty acids, which are wonderful for heart health, and when you pair them with tender artichoke hearts and a bright lemon caper butter, you get something truly special. The best part is that most of these ingredients are pantry staples, so you're not making a special trip to the store. I love how the buttery sauce clings to every bite, while the capers add just the right amount of briny kick. It's simple enough for a busy Tuesday but fancy enough to impress guests.
Ella x
Ingredients
- 4 piecestuna steaks(6 oz each, about 1.5 inches thick)
- 8fresh artichoke hearts(halved lengthwise)
- 4 tablespoonsunsalted butter
- 3 tablespoonsfresh lemon juice
- 3 tablespoonscapers(drained)
- 2garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonfreshly ground black pepper
- 2 sprigsfresh thyme
- ¼ teaspoonred pepper flakes
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your grill to high heat (around 450°F) and lightly oil the grates. Pat the tuna steaks dry with paper towels and season generously with sea salt and black pepper on both sides.
Tip: Dry tuna creates a better sear and crust on the grill.
- 2
Toss the artichoke heart halves with 2 tablespoons of olive oil, salt, pepper, and fresh thyme. Arrange them cut-side down on the grill.
Tip: Cutting artichokes lengthwise exposes more surface area for grilling and caramelization.
- 3
Grill the artichokes for 6-7 minutes on the first side without moving them, then flip and cook for another 4-5 minutes until golden and tender. Transfer to a serving platter.
- 4
Place the tuna steaks on the hottest part of the grill and sear for 3-4 minutes per side for medium-rare, depending on thickness. Avoid moving the steaks during cooking to develop a proper crust.
Tip: Tuna cooks quickly; over-cooking makes it dry. Medium-rare keeps the center tender and moist.
- 5
While the tuna is grilling, melt butter in a small saucepan over medium heat. Let it cook for 2-3 minutes until it turns golden brown and smells nutty, stirring occasionally.
Tip: Watch the butter closely to prevent burning—brown butter requires constant attention.
- 6
Remove the brown butter from heat and immediately stir in minced garlic, capers, lemon juice, lemon zest, and red pepper flakes. Mix well and let it sit off heat for 1 minute.
Tip: Adding garlic off-heat prevents it from burning and becoming bitter.
- 7
Transfer the seared tuna steaks to the platter with the grilled artichokes. Drizzle the warm lemon-caper butter sauce over the tuna and artichokes, allowing it to pool slightly around them.
Tip: Serve immediately while the sauce is warm for the best flavor integration.
- 8
Garnish with additional fresh thyme sprigs and a squeeze of fresh lemon juice if desired. Serve hot with your choice of sides such as grilled vegetables or rice.
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