Seared Tuna with Lime Pepper Crust
our minimal-mercury albacore tuna is certified sushi-grade, so this
month's seared experience with lime and pepper is perfectly safe
Tuna with Lime Pepper Crust
from a recipe created by Simply Seafood. Makes 4 servings.
(6 ounces each) Vital Choice tuna medallions
and juice of one (1) lime*
teaspoons dried thyme leaves
to 1 teaspoons coarsely ground black pepper
to 2 teaspoons extra-virgin olive oil
can substitute 1 1/2 teaspoons grated lemon zest and 2 tablespoons
freshly squeezed lemon juice in place of the lime.
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.
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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