Tuna Steak with Capers
Peel garlic and cut into small slices. Coarsely chop caperberries.
Rinse tuna, pat dry, sprinkle with lemon juice and let rest for 15 minutes. Sauté tuna on both sides in a hot frying pan with 2 tablespoons olive oil and season with salt and pepper. Add butter, garlic and caperberries and sauté briefly.
Serve tuna on warmed plates covered with caperberries and garlic butter and garnished with lemon thyme.