2-1/2 lbs. fresh tuna, cut 2-1/2 inches thick
2 tbsp. vegetable oil
1tbsp. butter
2 limes, juiced (1/3 cup)
1/4 cup capers
2 tbsp. finely chopped parsley

Sauté the tuna over high heat in hot oil and butter for 3-4 minutes on each side, until barely cooked through. Squeeze the lime juice over the hot steaks. Cut into portions and garnish with capers and parsley.