Tuna Fillets in Lemon Butter Dill Sauce

This turned out great. I served it over quinoa (seasoned with garlic, S&P, red pepper) and chopped asparagus and drizzled the sauce over everything. Tuna fillets aren't as fishy tasting as canned tuna, in case you've never cooked them. I bought the tuna at Traders Joe's for about 4.99/lb. I also buy the quinoa (very healthy and quick-cooking grain) and capers at Trader Joes. Capers are with the condiments. I'll make this again for sure.

Tuna in Lemon Butter Dill Sauce with Capers
Servings: 4

1/2 cup white wine
1 shallot, minced
1/2 cup heavy cream
¼ - ½ cup butter, cut in pieces
2 teaspoons fresh dill or 1 t. dried dill
juice of 1/2 lemons (3-4 T. juice)
1/4 cup capers
1-2 tablespoons olive oil
4 (8 ounce) yellowfin tuna fillets (I only had (2) 8 oz. fillets, but it was still 4 servings)

In a 2-quart saucepan over high heat, bring wine and shallots to a boil. Reduce heat to medium-high and reduce sauce to 1/8 cup, about 8 to 10 minutes. Add cream, reduce for 6 minutes. Fold in butter until melted. Add dill, lemon juice and capers. Set aside and keep warm. Heat oil in a medium sauté pan over medium-high heat. Sear tuna steaks until golden, about 3 to 4 minutes per side. To serve, drizzle tuna with sauce.