Pan Seared Tuna
Instructions:
This is a great way to cook tuna steaks: Get the oil in the pan very hot and sear the fish very quickly. The oil in the marinade moistens the fish but adds hardly any fat at all. 4 large lemons 6 tablespoons olive oil 6 tablespoons chopped fresh parsley 1â„2 teaspoon salt 1â„4 teaspoon ground black pepper 4 tuna steaks, 3â„4 inch thick (5 ounces each)
Makes 4 main-dish servings. Prep: 10 minutes plus marinating Cook: 6 minutes
- From lemons, grate 1 teaspoon peel and squeeze 2â„3 cup juice. In 9-inch square baking dish, with wire whisk, whisk lemon peel and juice, 3 tablespoons oil, 5 tablespoons parsley, salt, and pepper until mixed. Add tuna, turning to coat. Cover and refrigerate 45 minutes to marinate, turning occasionally.
- In 10-inch cast-iron skillet or other heavy skillet, heat remaining 3 tablespoons oil over medium-high heat until hot. Add tuna and cook until pale pink in center (medium), about 3 minutes per side, or until desired doneness.
- Transfer to plates and sprinkle with remaining 1 tablespoon parsley.