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Pan-Seared Tuna w/Lime Pepper Crust




Source of Recipe


link


Recipe Link: http://whatscookingamerica.net/tunalime.htm

List of Ingredients




Pan-Seared Tuna w/Lime Pepper Crust

4 tuna steaks (3/4 to 1-inch thick, about 6 ounces each)
Zest and juice of one (1) lime
...(may substitute 1 1/2 teaspoons grated lemon zest
...and 2 tablespoons freshly squeezed lemon juice in
...place of lime)
2 teaspoons dried thyme leaves
1/2 to 1 teaspoons coarsely ground black pepper
1/4 teaspoon salt
1 to 2 teaspoons extra-virgin olive oil
Extra-virgin olive oil

Rinse the tuna steaks 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 steaks 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 the meat
will become dry and lose its flavor.) Pour the lime juice over the tuna
steaks right after you take them from the stove, then serve.
Makes 4 servings.

Recipe