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.
57 K 4.5/5 (43 reviews)
2 hours 20 min.
Easy
12 people
7 IngredientsLast modified on: July 23th 2017
1 litre 800 ml fresh tuna
15 tablespoons 
3 
3 
1 litre 920 ml 
Times for this recipe
Preparation: 7 min.
Resting: 2 hours
Cooking: 15 min.
All in all: 2 hours 20 min.
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Step by step recipe
Stage 1 - 5 min.
Trim 1 litre 800 ml fresh tuna and cut into medallions, if not already prepared.
Rinse and dry the fish.
Rinse and dry the fish.
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 1 litre 920 ml 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 RDI=220 % | 710 RDI=70 % | 1,380 RDI=210 % | 7,900 RDI=400 % | 33,070 RDI: 400 % |
| Per 100 g | 10 RDI=6 % | 20 RDI=2 % | 40 RDI=5 % | 200 RDI=10 % | 840 RDI: 10 % |
| Per person | 50 RDI=20 % | 60 RDI=6 % | 120 RDI=20 % | 660 RDI=30 % | 2,760 RDI: 30 % |
How much will it cost?
- For 12 people : 34.80 €
- Per person : 2.90 €
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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, Marinated tuna and cabbage, Quiche Bretonne, Tender tuna, Spicy seafood plancha, ... See them all 6
Cooked rice
You can get more informations, or check-out other recipes which use it, for example: Prawn salad with a crunch, Glazed mushrooms with plain rice, Rice à la grecque, Rice and peas, Gratin of chicken with rice and sautéed mushrooms, ... See them all 26
Olive oil
Like these other recipes: Quick chicken curry, Mushroom and artichoke omelette, Leek and Mimolette tart, Pitta bread, Penne with Mushrooms, ... See them all 521
Lemon
Like these other recipes: How to prepare purple artichokes, Chorba, Mushrooms à la grecque, Purple Pesto, Shortbread tart with sweet apricots and rosemary, ... See them all 123
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