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.
54 K 4.5/5 (43 reviews)
2 hours 20 min.
Easy
4 people
7 IngredientsLast modified on: July 23th 2017
600 g fresh tuna
5 tablespoons 
1 
1 
400 g 
Times for this recipe
Preparation: 7 min.
Resting: 2 hours
Cooking: 15 min.
All in all: 2 hours 20 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 5 tablespoons olive oil into a dish with the juice of 1 lime and 1 lemon. 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 400 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 | 190 RDI=50 % | 240 RDI=20 % | 460 RDI=50 % | 2,630 RDI=100 % | 11,020 RDI: 100 % |
| Per 100 g | 10 RDI=4 % | 20 RDI=1 % | 40 RDI=4 % | 200 RDI=7 % | 840 RDI: 7 % |
| Per person | 50 RDI=10 % | 60 RDI=4 % | 120 RDI=10 % | 660 RDI=20 % | 2,760 RDI: 20 % |
How much will it cost?
- For 4 people : 11.60 €
- 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: Tender tuna, Quiche Bretonne, Marinated tuna and cabbage, Marinated tuna with herbs, Spicy seafood plancha, ... See them all 6
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, Grilled fillet of salmon with corn-salad cream, Rice à la grecque, Cajun pork with rice., ... See them all 24
Olive oil
Like these other recipes: Beetroot and fried chicken salad, Fillets of sole Dieppoise, Green hummus, Caesar salad, Lemony cabbage and potato salad, ... See them all 513
Lemon
Like these other recipes: Blanquette of veal, Little vanilla, clementine and chestnut verrines, Winter cauliflower tabbouleh, Quince compote, Pear sorbet, ... See them all 119
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