Tender tuna
Cooking tuna can be tricky: undercooked it is unappetising, overcooked it dries out rapidly.
Here is a method which guarantees that your tuna will be perfectly cooked and tender.
Here is a method which guarantees that your tuna will be perfectly cooked and tender.
181 K 3.8/5 (89 reviews)
50 min.
Easy
13.15 €
4 people
6 IngredientsLast modified on: March 26th 2014
500 g fresh tuna
3 tablespoons 
3 tablespoons lemon juice
2 tablespoons herbs of your choice
Times for this recipe
Preparation: 10 min.
Resting: 30 min.
Cooking: 9 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Stage 2 - ⌛ 5 min.
Prepare the marinade by mixing 3 tablespoons olive oil, 3 tablespoons lemon juice, 2 tablespoons herbs of your choice, salt and pepper.
Stage 3 - ⌛ 30 min.
Put the tuna to marinate and leave for at least 30 minutes.
Stage 4 - ⌛ 2 min.
Heat a frying pan on medium heat without adding any fat. When hot, add the tuna. Cook for 2 minutes on the first side, then turn.
Stage 5 - ⌛ 7 min.
For perfectly cooked fish, stick an electronic thermometer into the centre of the tuna and watch the temperature. The fish will be perfectly cooked when it reaches 158°F (70°C).
Turn off the heat immediately and leave the fish in the pan for a further 3 minutes to cook gently for a little longer.
Turn off the heat immediately and leave the fish in the pan for a further 3 minutes to cook gently for a little longer.
Stage 6
Serve immediately with whatever accompaniment you choose. Here it is served with a red cabbage and walnut salad.
Remarks
It is not easy (maybe impossible even?) to give a precise cooking time for tuna, as this will depend on your hob and the thickness of the fish. This is why a thermometer is particularly useful in this recipe.
Keeping: Should be eaten immediately after cooking.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 140 RDI=50 % | 4 RDI=0 % | 110 RDI=20 % | 1,550 RDI=80 % | 6,480 RDI: 80 % |
| Per 100 g | 20 RDI=8 % | 0 | 20 RDI=3 % | 250 RDI=10 % | 1,050 RDI: 10 % |
| Per person | 30 RDI=10 % | 1 RDI=0 % | 30 RDI=4 % | 390 RDI=20 % | 1,620 RDI: 20 % |
How much will it cost?
- For 4 people : 13.15 €
- Per person : 3.30 €
Change currency:
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)
Fresh tuna
Like these other recipes: Spicy seafood plancha, Quiche Bretonne, Marinated tuna with herbs, Marinated tuna and cabbage, Leek and fresh tuna tart, ... See them all 6
Olive oil
Like these other recipes: Creamy risotto with vegetables , Green asparagus omelette, Filo leeks and cheese tart, Pasta with cherry tomatoes and herbs, Pork and mushroom duo, ... See them all 557
Lemon juice
Like these other recipes: Crispy potato and mushroom brik rolls, Mushrooms in snails, Souda salad, Crab Cakes, Cauliflower and avocado rémoulade, ... See them all 71
Herbs of your choice
Like these other recipes: Mixed tomato salad, Late-season tomato sauce, Cubed salad, Avocado and smoked salmon terrine , Brussels-Bombay salad, ... See them all 60
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.69 M 74.3 4 hours 40 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018444 K 24.3 45 min.
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes. June 13th 2024454 K4.3 20 min.
How to use a vanilla pod effectively
Vanilla pods are used in many recipes, but they need to treated in a particular way to be effective, detailed here. February 21th 2011408 K4.3 35 min.
Poached eggs
Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points. January 8th 2013333 K5 2 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 6 people already do)
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 e-mail address 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.