Background and History:
Pan-seared tuna steaks are a delectable dish that has its roots in various culinary traditions, from Mediterranean to Asian cuisines. Tuna is a popular fish choice for its meaty texture and rich flavor. This preparation involves searing tuna steaks to perfection, resulting in a mouthwatering dish with a savory crust and a tender, rare center. The searing technique is believed to have originated from the Mediterranean region, where fresh seafood is a culinary staple.
- 2 tuna steaks, 6-8 ounces each
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
Preparation Time: 10 minutes
Cooking Time: 5-7 minutes
- Season the tuna steaks with salt and black pepper.
- In a skillet, heat olive oil over medium-high heat.
- Add minced garlic and sauté for a minute until fragrant.
- Gently place the seasoned tuna steaks in the hot skillet.
- Sear the tuna for 2-3 minutes on each side for medium-rare, or longer if desired.
- Drizzle fresh lemon juice over the seared tuna during the last minute of cooking.
- Sprinkle fresh thyme leaves over the tuna steaks.
- Remove from the heat and let the tuna rest for a couple of minutes before serving.
Nutrition Facts: (Per serving)
- Calories: 300
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 65mg
- Sodium: 300mg
- Total Carbohydrates: 2g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 44g
- Ensure the tuna steaks are patted dry before seasoning and searing to achieve a nice crust.
- Be cautious of any fish or garlic allergies among your diners. Adapt the recipe as needed to accommodate any dietary restrictions or allergies.