Pan seared tuna fillets

The trick to cooking tuna like this is to rest it for 5 minutes at the end. Perfectly cooked, moist and tasty.

Pan seared tuna fillets

Servings:	Serves 2
Calories per serving:	299
Ready in:	45 minutes
Prep. time:	35 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	31st January 2013

Best recipe review Well caramelised 4/5 So much nicer than canned tuna The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 300g tuna steaks
• 4 tablespoons dark soy sauce (light soy is fine)
• 1 tablespoon rice wine or sherry
• Salt and freshly ground pepper
• 1 tablespoon lime juice
• 2 tablespoons olive oil
• Fresh, chopped coriander leaves or parsley to garnish

Method

1. In a flat dish mix the soy, lime juice, rice wine, salt and pepper
2. Place the tuna in the dish and spoon the marinade all over
3. Marinate in a refrigerator for at least for 30 minutes to an hour, turning a couple of times
4. Add the olive oil to a frying pan on a medium heat
5. Pan fry for 2 minutes per side
6. Remove from heat, cover with a large plate or tin foil and rest for 5 minutes
7. garnish with coriander leaves and serve

Variations

Fry in garlic olive oil

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