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Tuna Steaks in Butter

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Tuna Steaks in Butter

Butter-basted seared tuna steaks cooked medium rare.

~15 mintotal~514 kcalper serving~73g protein~0g carbs~25g fat

Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 1.

Ingredients

  • 1-2 Tuna steaks
  • 2 tbsp Butter

Cooking Steps

  1. Pat the tuna steaks dry and season with a little salt.

  2. Melt the butter in a frying pan over medium-high heat until foaming.

  3. Sear the tuna for 1-2 minutes per side for medium-rare (tuna dries out quickly, so keep the centre pink), basting continuously with the melted butter as it cooks.

  4. Remove from the pan and spoon any remaining butter over the top.

  5. Serve immediately while hot.

Plant & Growing Tips

Parsley

  • Not in the recipe, but grow it for a fresh garnish that brightens the rich tuna and butter.
  • Sow seeds directly in spring or early autumn in a sunny or partially shaded spot with consistently moist soil.
  • Parsley grows well in pots, making it a convenient herb to keep on a kitchen windowsill.

Lemon

  • Not in the recipe, but grow it for fresh wedges to squeeze over the tuna.
  • Plant in a large pot in a sunny, sheltered spot, bringing indoors in winter in colder climates.
  • Provide consistent watering and feed with a citrus-specific fertilizer during the growing season.

Natural Pest Control

  • Hand-pick aphids from parsley leaves or spray with a strong stream of water.
  • Introduce beneficial insects like ladybugs to control scale insects on lemon trees.
  • Use horticultural oil to manage common citrus pests like scale and mealybugs.

Harvest

Parsley

  • Snip outer leaves and stems at the base of the plant as needed, leaving the inner leaves to continue growing.
  • Regular harvesting encourages bushier growth and prevents the plant from bolting.
  • Harvest before the plant flowers, as the leaves can become bitter once flowers appear.

Lemon

  • Harvest lemons when they are fully yellow, firm, and have reached their mature size.
  • Gently twist or cut the fruit from the branch, leaving a small piece of stem attached.
  • Lemons can be left on the tree for several weeks after ripening without spoiling.

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