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.
18,0164.5/5 for 43 ratings
Grade this recipe: Last modified on: July 23th 2017
For 8 people, you will need:
2 
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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
A few days in the fridge, covered with plastic film.Step by step recipe
Stage 1 - 5 min.
Stage 2 - 2 hours
Prepare the marinade by pouring 10 tablespoons olive oil into a dish with the juice of 2 limes and 2 lemons. 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 800 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 5,266 Kcal or 22,048 Kj | 337 gr | 99 gr | 394 gr |
| 263 % | 130 % | 9 % | 60 % |
| 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 8 people : 23.19 €
- 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: Marinated tuna with herbs, Leek and fresh tuna tart, Quiche Bretonne, Spicy seafood plancha, Tender tuna, ... All |
 | Cooked rice: You can get more informations, or check-out other recipes which use it, for example: Rice and fresh spinach salad, Rice and peas, Gratin of chicken with rice and sautéed mushrooms, Comtoise stuffed tomatoes, Cajun pork with rice., ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Quartet of brassicas with cream , Tomato feuilleté with pesto, Fisherman's Ragout, Vol-au-vent, Tapenade, ... All |
 | Lime: You can get more informations, or check-out other recipes which use it, for example: Key Lime Pie for Jeremy, Vietnamese prawns, Verrine of avocado mousse and crab, Pear and lime meringue pie, Mixed salad stack, ... All |
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