This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
182 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: Leek and fresh tuna tart, Spicy seafood plancha, Marinated tuna with herbs, Marinated tuna and cabbage, Quiche Bretonne, ... See them all 6
Lemon juice
Like these other recipes: Sorrel pesto, Baked potoatoes with herb butter or cream , Pear and strawberry verrine with tiramisu cream, Penne with Mushrooms, Thin summer tart "à la grecque", ... See them all 71
Olive oil
Like these other recipes: Langoustine and leek tarts, Gourmands peas with pesto, Mushroom buckwheat pancakes, Raw beetroot mousse with walnuts, Tomato omelette, ... See them all 562
Herbs of your choice
Like these other recipes: Brussels-Bombay salad, Rice and peas, Baked potoatoes with herb butter or cream , Refreshing summer salad, "Land and sea" kebabs, ... See them all 60
Other recipes you may also like
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream, can be made beforehand. May 28th 2012342 K5 3 hours 9 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 2018446 K 24.3 45 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012801 K 43 25 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.74 M 304.0 7 days 15 min.
How to roll out pastry for a tart
Lining the bottom of a tart tin with pastry is not as simple as it sounds. To help you get it right every time, here's an illustrated procedure. October 13th 2010317 K4.6 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
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.