Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Whisk together the lime juice, soy sauce, and 1 tablespoon of olive oil in a nonreactive bowl and set aside. Mix all of the dry spices together in another bowl with the zest (finely minced). Heat a skillet on the stove to high. Briefly rinse your tuna steaks under cold water, pat dry, and coat lightly with the rest of the olive oil. Press the spices and zest into the surface of the tuna on both sides, and then sear for 2 minutes on one side and 1 minute on the other. Tuna cooks fast, and this will give you a rare tuna steak if yours are cut at least 3/4 of an inch thick. Vary your cooking time according to the thickness of your meat. Remove from the heat, plate, and drizzle the lime juice/soy mixture over them. I like to have a little citrus zest left to add extra color.
