Seared tuna with lemon and lime
This is a very simple way to prepare and cook tuna - a fish that tends to dry out very quickly if you are not careful about how you cook it.
In this recipe the tuna medallions are marinated in a mixture of olive oil, lemon and lime, before being seared briefly on both sides.
Serve with rice cooked beforehand, then just heated through in the left-over marinade.
7,228 4.5/5
Last modified on: July 23th 2017
For 4 people, you will need:
How long does it take?
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 7 min. | 2 hours | 11 min. | 2 hours 18 min. |
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
| 1 |  | Trim 600 g fresh tuna and cut into medallions, if not already prepared. Rinse and dry the fish. |
5 min. |
| 2 |  | Prepare the marinade by pouring 5 tablespoons olive oil into a dish with the juice of 1 lime and 1 lemon. Add the lemon and lime zest, then salt and pepper lightly. Put the tuna medallions into the marinade and spoon some over them, then cover with plastic film and refrigerate for at least 2 hours or overnight. |
2 hours |
| 3 |  | Put a large non-stick frying pan on high heat. When really hot, add the tuna medallions, then salt and pepper. | 2 min. |
| 4 |  | Sear on both sides just until nicely browned. Don't overdo it, ot the tuna will start to dry out. It is fine for the flesh to stay slightly pink. | 4 min. |
| 5 |  | Transfer the cooked medallions onto a hot plate. Use a brush to coat them with a little of the marinade, then cover the plate with aluminium foil and keep hot. | 2 min. |
| 6 |  | Pour what is left of the marinade into the same pan, add 400 g cooked rice and reheat while stirring. | 5 min. |
| 7 |  | Serve immediately on hot plates. |
Remarks
You can use this recipe for other types of fish, particularly those that tend to dry out during cooking, such as swordfish.
Nutritional information
|
|
| ||||||||||||||||||||||||||||||||||||||||||||||||
How much will it cost?
For 4 people : 11.60 €
Per person : 2.90 €
Source: Home made.
More recipes?
This recipe use (among others) | Fresh tuna: You can check-out other recipes which use it, like for example: Leek and fresh tuna tart, Tender tuna, Spicy seafood plancha, Marinated tuna with herbs, Quiche Bretonne, ... [All] |
 | Cooked rice: You can get more informations, or check-out other recipes which use it, for example: Crunchy salad, Pollack fillet baked with rice and vegetables., Quick stuffed courgettes, Comtoise stuffed tomatoes, Rice and peas, ... [All] |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Red rice pannequets, Raw beetroot mousse with walnuts, Lumberjack turnovers, Tomato omelette, Nanou's tuna tart, ... [All] |
 | Lemon: You can get more informations, or check-out other recipes which use it, for example: Pear tart with almond cream, Tartine du pêcheur , Poaching syrup, Chicken and mushroom brik rolls, Endives "bonne femme", ... [All] |
visitors have also looked at
 |  |  |  |  |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.