4 boneless, skinless tuna loin, sliced into 1/2 inch pieces
flour for dredging
2 tbsp. butter
2 tbsp. lemon juice
2 tbsp. olive oil
1/2 cup sweet white wine
1 tbsp. capers
Dredge tuna lightly in flour. Shake off excess. Heat olive oil and butter in skillet. Add tuna and cook on each side until lightly browned, just under 3 minutes per side.
Take out tuna. Add wine, lemon juice and capers to skillet with olive oil and butter, scraping up any left over bits. Cook for one minute and spoon over tuna. Salt and pepper to taste.
Serve alone or over angel hair pasta.