|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.|
|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.|
|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.|
|6||Pour what is left of the marinade into the same pan, add 400 g cooked rice and reheat while stirring.|
|7||Serve immediately on hot plates.|