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.
49K 4.5/5 based on 43 reviews
Last modified on: July 23th 2017
Keywords for this recipe:
0 kg 7 g fresh tuna
15 tablespoons 
3 
3 
0 kg 8 g 
Times for this recipe
Preparation: 7 min.
Resting: 2 hours
Cooking: 11 min.
All in all: 2 hours 18 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 - 2 hours
Prepare the marinade by pouring 15 tablespoons olive oil into a dish with the juice of 3 limes and 3 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 0 kg 8 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.
Keeping: A few days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 570 220 % | 710 70 % | 1,380 210 % | 7,900 400 % | 33,070 400 % |
| Per 100 g | 10 6 % | 20 2 % | 40 5 % | 200 10 % | 840 10 % |
| Per person | 50 20 % | 60 6 % | 120 20 % | 660 30 % | 2,760 30 % |
How much will it cost?
- For 12 people : 34.79 €
- Per person : 2.90 €
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: Marinated tuna with herbs, Quiche Bretonne, Tender tuna, Marinated tuna and cabbage, Leek and fresh tuna tart, ... See them all 6
Cooked rice
You can get more informations, or check-out other recipes which use it, for example: Creamy rice with green asparagus and sorrel , Gratin of chicken with rice and sautéed mushrooms, Rice and zucchini salad with paprika, Rice à la grecque, Quick stuffed courgettes, ... See them all 24
Olive oil
Like these other recipes: Italian style gratin, Sliced chicken with mushrooms and broccoli, Leek and artichoke tart à la piémontaise, Fisherman's Ragout, Hearty leek and sprout soup, ... See them all 505
Lime
Like these other recipes: Avocado and smoked salmon terrine , Surprise bread, Lime crémeux, Verrine of avocado mousse and crab, Mexican ceviche, ... See them all 52
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