Looking for a light dish to break up the heavy holiday meals? Check out Chef Jeremiah’s recipe for tuna piccata! This dish features local, sushi-grade yellowfin tuna and is sure to impress your whole crowd!

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  • Yellowfin tuna loin
  • Salt & pepper
  • Crushed red pepper
  • Extra virgin olive oil
  • Red onion
  • ½ tbsp minced garlic
  • 2 headed tbsp capers
  • Dry white wine
  • Roasted red peppers
  • 1 heaped tbsp beurre manié (a kneaded butter consisting of equal parts butter and flour)
  • Lemon juice
  • Parsley


  • Cut yellowfin tuna loin into thin slices.
  • Season slices with salt, pepper, and crushed red pepper.
  • Add a drizzle of extra virgin olive oil to a medium-high heat nonstick pan and sear tuna for 3-5 minutes, starting with the seasoned side down first. Season the other side as the tuna cooks. Once done, place slices on a separate plate and let rest.
  • Add another drizzle of olive oil to the pan before adding red onion, garlic, roasted red peppers, and crushed red pepper.
  • Once the pan has browned, add capers and a heavy splash of white wine to deglaze. Let the sauce reduce before adding beurre manié and lemon juice.
  • To serve, plate 3 slices of tuna and top with picatta sauce and parsley.

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