Ingredients
| 1 tsp. | dried basil | | 1/8 tsp. | salt | | 1/8 tsp. | freshly ground pepper | | 1 | lg. egg white, lightly beaten | | 1/4 cup | fresh breadcrumbs | | 2 (6 oz. each) | tuna steaks, about 3/4-inch thick | | 1 tsp. | olive oil | | 2 cloves | garlic, minced | | 1/4 cup | fresh lemon juice | | 1 tbsp. | capers | | Lemon wedges |
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Instructions
Combine first 4 ingredients in a shallow bowl. Stir well. Place breadcrumbs in a shallow dish. Dip tuna in egg white mixture, and dredge in breadcrumbs. Coat a large nonstick skillet with cooking spray. Add oil and place over medium heat until hot. Add tuna steaks and cook for 2 minutes on each side for medium-rare or until desired degree of doneness. Place tuna on individual plates. Set aside and keep warm. Add garlic to skillet and saute for 1 minute. Add lemon juice and capers, scraping skillet to loosen browned bits. Pour sauce evenly over each tuna steak and serve with lemon wedges.
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