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.
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.
20,5474.5/5 for 43 ratings
Grade this recipe: Last modified on: July 23th 2017
For 4 people, you will need:
1 
How long does it take?
Time required for this recipe:
| 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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Stage 2 - 2 hours
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.
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.
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.
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.
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.
Pour what is left of the marinade into the same pan, add 400 g cooked rice and reheat while stirring.
Stage 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.
Keeping:
A few days in the fridge, covered with plastic film.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,633 Kcal or 11,024 Kj | 168 gr | 50 gr | 197 gr |
| 132 % | 65 % | 5 % | 30 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 200 Kcal or 837 Kj | 13 gr | 4 gr | 15 gr |
| 10 % | 5 % | <1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 658 Kcal or 2,755 Kj | 42 gr | 12 gr | 49 gr |
| 33 % | 16 % | 1 % | 7 % |
How much will it cost?
- For 4 people : 11.60 €
- Per person : 2.90 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Fresh tuna: You can check-out other recipes which use it, like for example: Quiche Bretonne, Tender tuna, Spicy seafood plancha, Leek and fresh tuna tart, Marinated tuna with herbs, ... All |
 | Cooked rice: You can get more informations, or check-out other recipes which use it, for example: Comtoise stuffed tomatoes, Madras rice, Rice and fresh spinach salad, Rice à la grecque, Grilled fillet of salmon with corn salad cream, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: French-style peas, Turban of sole with langoustines, Pan-fried fish fillets, braised cabbage with Noilly Prat, Creamy Winter Vegetable Soup, Confit of carrots with bacon, ... All |
 | Lemon: You can get more informations, or check-out other recipes which use it, for example: Carrot-top pesto, Little vanilla, clementine and chestnut verrines, Strawberry and kiwi fruit salad, Artichoke hearts forestier , Crêpes Suzette, ... All |
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