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Tuna Steaks w/Pepper-Lime Crust (P, KLP, TNT)
Serves: 2

2 tuna steaks, about 1" thick
1 lime, zested
lime juice from lime
1 teaspoon coarsely ground black pepper
1 teaspoon salt
1 teaspoon dried thyme
olive oil

Rinse and pat dry tuna steaks.

Mix lime zest with salt, pepper, and thyme. Lightly coat steaks with olive oil and pat on lime mix, both sides.

Heat a thin layer of olive oil in non-stick pan. Sear tuna steaks 1 minute on each side. This will leave the tuna rare in the center. Please do not over-cook since it will get tough.

Pour lime juice over steaks immediately after removing from pan.

Poster's Notes:
For a special treat, if you can get fresh yellow-fin tuna, sushi grade.

I served this on a bed of steamed rice with a side salad. Fabulous!

Posted by Sharon Kuritzky

Nutritional Info Per Serving: N/A