Seared tuna with lemon and lime

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.
39K 43 4.5
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Last modified on: July 23th 2017

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
7 min.2 hours11 min.2 hours 18 min.
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Step by step recipe

Stage 1 - 5 min.
Seared tuna with lemon and lime
Trim 600 g fresh tuna and cut into medallions, if not already prepared.

Rinse and dry the fish.

Stage 2 - 2 hours
Seared tuna with lemon and lime
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.

Stage 3 - 2 min.
Seared tuna with lemon and lime
Put a large non-stick frying pan on high heat. When really hot, add the tuna medallions, then salt and pepper.

Stage 4 - 4 min.
Seared tuna with lemon and lime
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.

Stage 5 - 2 min.
Seared tuna with lemon and lime
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.

Stage 6 - 5 min.
Seared tuna with lemon and lime
Pour what is left of the marinade into the same pan, add 400 g cooked rice and reheat while stirring.

Stage 7
Seared tuna with lemon and lime
Serve immediately on hot plates.
You can use this recipe for other types of fish, particularly those that tend to dry out during cooking, such as swordfish.
A few days in the fridge, covered with plastic film.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,633 Kcal or 11,024 Kj168 gr50 gr197 gr
132 %65 %5 %30 %
Per 100 g
Energetic valueProteins CarbohydratesFats
200 Kcal or 837 Kj13 gr4 gr15 gr
10 %5 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
658 Kcal or 2,755 Kj42 gr12 gr49 gr
33 %16 %1 %7 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Fish, Milk
How much will it cost?
  • For 4 people : 11.60 €
  • Per person : 2.90 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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