Pan Fried Lemon Tuna Steaks
Fresh tuna is probably my favourite fish. It’s a bit pricey so we don’t have it that often, although we are fortunate that we can buy from a fish monger who delivers to the house for a better price than buying in the supermarket.
The trick to cooking tuna steaks well is to watch them carefully to make sure they don’t overcook and become dry. Depending on the thickness of your steaks they should only take a few minutes on each side.
Try this Moroccan Chickpea & Couscous Salad to accompany you tuna steaks.
- 2 tuna steaks
- 2 tbsp olive oil
- 1 lemon - zest peeled in strips + 1 tsp juice
- Salt & pepper to taste
- Drizzle 1 tbsp of the olive oil over the steaks and use your fingers to make sure both sides are well coated.
- Rub the cut side of the lemon zest over both sides of the steaks and sprinkle with black pepper. If you're preparing the steaks in advance, seal them in a bag with the lemon zest strips.
- Whisk together the remaining oil and lemon juice.
- Heat a heavy pan until it is very hot.
- Turn the steaks a few times to make sure they are thoroughly coated in olive oil and sprinkle on a little salt.
- Place the steaks in the hot pan. Don't move the steaks until they are ready to be turned. You'll know they're ready when the bottom third of the steak is brown.
- When ready, flip the steak over and cook the other side until the bottom third is brown. The middle of the steaks should be pink not red).
- Remove from the pan, drizzle with the oil/lemon juice mixture and serve immediately.