Seared tuna with lemon and lime


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.
59 K 4.5/5 (43 reviews)
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Last modified on: July 23th 2017
For 4 people, you will need:

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Times for this recipe
Preparation: 7 min.
Resting: 2 hours
Cooking: 15 min.
All in all: 2 hours 20 min.
When should you start or finish this recipe?
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To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Seared tuna with lemon and lime
Trim 2 23 cups fresh tuna and cut into medallions, if not already prepared.

Rinse and dry the fish.

Stage 2 - 2 hours
Seared tuna with lemon and lime
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.

Stage 3 - 2 min.
Seared tuna with lemon and lime
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.
Seared tuna with lemon and lime
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.
Seared tuna with lemon and lime
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.
Seared tuna with lemon and lime
Pour what is left of the marinade into the same pan, add 2 ¾ cups cooked rice and reheat while stirring.

Stage 7
Seared tuna with lemon and lime
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 recipe190 RDI=70 %240 RDI=20 %460 RDI=70 %2,630 RDI=130 %11,020 RDI: 130 %
Per 100 g10 RDI=6 %20 RDI=2 %40 RDI=5 %200 RDI=10 %840 RDI: 10 %
Per person50 RDI=20 %60 RDI=6 %120 RDI=20 %660 RDI=30 %2,760 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Fish, Milk
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.
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