Pan-Seared Tuna with Lime Pepper Crust Recipe

Fish Recipes — By gulfscapes magazine on May 31, 2008 at 11:32 am

The zesty tang of lime and the warm bite of pepper combine to spark up this tuna recipe. This is especially useful if, like me, you often have trouble finding the highest grade of tuna. The powerful flavors in this recipe allow you to get away with less than sushi grade tuna. Have fun!

4 tuna steaks
(3/4 to 1-inch thick, about 6 ounces each)
Zest and juice of one (1) lime
2 teaspoons dried thyme leaves
1/2 to 1 teaspoon 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. Pour the lime juice over the tuna steaks right after you take them from the stove, then serve. Serves 4.