Tender tuna


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.
70,5794.1/5 for 37 ratings
Grade this recipe:

Last modified on: March 26th 2014

For 4 people, you will need:

Change those ingredients for: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
10 min.30 min.9 min.49 min.
Keeping: Should be eaten immediately after cooking.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 5 min.
Tender tuna : Photo of step #1
Trim, rinse and dry the tuna, then cut into thick portions.

Salt and pepper on both sides.

Stage 2 - 5 min.
Tender tuna : Photo of step #2
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.
Tender tuna : Photo of step #3
Put the tuna to marinate and leave for at least 30 minutes.

Stage 4 - 2 min.
Tender tuna : Photo of step #4
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.
Tender tuna : Photo of step #5
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.

Stage 6
Tender tuna : Photo of step #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.

Nutritional information

% 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).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
Fresh tunaFresh tuna: You can check-out other recipes which use it, like for example: Spicy seafood plancha, Marinated tuna with herbs, Leek and fresh tuna tart, Quiche Bretonne, Seared tuna with lemon and lime, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Potatoes with bacon and herbs, Stuffed mushrooms au gratin, Cretan-style salmon , Tomato ladybirds, Chicken and mushroom pie, ... All
Lemon juiceLemon juice: You can check-out other recipes which use it, like for example: Mackerel rillettes, Hollandaise sauce, Peach and verbena feuilleté, Lebanese Tabbouleh, Beetroot and cream cheese verrines, ... All
Herbs of your choiceHerbs of your choice: You can check-out other recipes which use it, like for example: Fish in a salt crust, Cubed salad, Crispy smoked salmon and herb rolls, Beetroot and fried chicken salad, Baked salmon fillet, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-10-27)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page