my uncle went out fishing and caught a yellowfin tuna, he cut it into fillets and froze it


i have a 1 pound piece that I need to cook. he told me if i can find a good recipe for it, he will give me another 1 pound chunk to try a different recipe for it.


thoughts?

 

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i suppose sushi is out?

 

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I have a tasty marinade that would work well for grilled tuna, but I don't measure.

It contains finely chopped garlic and ginger, soy sauce, orange juice, olive oil, salt and pepper. I don't use a lot of the soy. It should taste like the orange juice. Marinade for half an hour and then grill to desired doneness.

 

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Pan-Seared Tuna with Lime Pepper Crust


Yields: 4 Servings

Prep time: 10 min

Cook time: 2 min


Ingredients:


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 teaspoons coarsely-ground pepper

1/4 teaspoon salt

1 to 2 teaspoons extra-virgin olive oil

Extra-virgin olive oil


NOTE: You can substitute 1 1/2 teaspoons grated lemon zest and 2 tablespoons freshly squeezed lemon juice in place of the lime.


Preparation:


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. (Do not overcook the tuna or the meat will become dry and lose its flavor.) Pour the lime juice over the tuna steaks right after you take them from the stove, then serve.


Makes 4 servings.

 

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i think so .... although i might slice a few pieces off for myself and my daughter

 

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that looks incredibly awesome PK --- i will try this one

 

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think i can sub the extra virgin for the extra-light olive oil they use for tasting and dipping?

 

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this is what's for dinner

also doing the same thing with halibut ... but going to bake it

 

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