Pan-Seared Tuna with Lime Pepper Crust
Adapted from a recipe created by Simply Seafood
Zest and juice of one (1) lime*
2 teaspoons dried thyme leaves
*You can substitute 1 1/2 teaspoons grated lemon zest and 2 tablespoons freshly squeezed lemon juice in place of the lime.
- Rinse the tuna and pat dry with paper towels. Grate the zest from the lime (you should have about 1 1/2 teaspoons), then squeeze the juice and set aside.
- In a small bowl, combine lime zest, thyme, pepper and salt; stir to mix. Lightly rub both sides of the tuna with olive oil. Rub the seasoning mix on the tuna steaks; coating them well.
- Using a heavy bottomed sauté pan or a cast-iron pan, warm the olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minute, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minute until medium rare. (Do not overcook the tuna or it will become dry and lose its flavor.)
- Pour the lime juice over the tuna right after you take them from the stove, then serve.
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