Seared Tuna with Lemon Dressing
- juice of 1 lemon
- salt and black pepper
- 6 tablespoons extra virgin olive oil
- 2 tablespoons finely chopped flat-leaf parsley or dill
- 4 thick tuna steaks
Instructions:
The best way to eat tuna is rare—simply seared, with the Aesh inside still pink, and almost raw.
- For the dressing, mix the lemon juice, salt and pepper, and 4 tablespoons olive oil, then stir in the chopped parsley or dill.
- Heat the remaining 2 tablespoons oil in a large, preferably nonstick, skillet. Put in the tuna steaks and cook them over high heat for less than 1 minute on each side, sprinkling them lightly with salt. To test for doneness, cut into one with a pointed knife; the time depends on the thickness of the steak. It should be uncooked and red inside. If you prefer it less rare, cook it only a tiny bit longer. You can easily spoil tuna by overcooking it.
- Serve the tuna steaks with the dressing poured over.