Pan Seared Tuna:

Pan Seared Tuna with Lime Pepper Crust

Courtesy of Vital Choice Seafood

Remember, our minimal-mercury albacore tuna is certified sushi-grade, so this month's seared experience with lime and pepper is perfectly safe and delicious.

Pan-Seared Tuna with Lime Pepper Crust

Adapted from a recipe created by Simply Seafood. Makes 4 servings.

  • 4 (6 ounces each) Vital Choice tuna medallions
  • Zest and juice of one (1) 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

*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.

Editor's note: We consider organic whole foods from both plant and animal kingdoms to be a major key to superior health. We also think it's terribly important to eat fish at least twice a week to get the essential fatty acids. Here at our house, we only eat wild Alaskan salmon and other wild seafoods from our friends at Vital Choice. Click here to visit Vital Choice Seafood.





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