|Preparation||Resting||Cooking||Start to finish|
|7 min.||2 hours||11 min.||2 hours 18 min.|
|1||Trim 600 g fresh tuna and cut into medallions, if not already prepared.
Rinse and dry the fish.
|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.
|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.|
For 4 people : 11.60 €
Per person : 2.90 €
|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]|
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