Pan-Seared Tuna

This is a great way to cook tuna steaks: Get the oil in the pan very hot and sear the fish very quickly. The oil in the marinade moistens the fish but adds hardly any fat at all.

4 large lemons
6 tablespoons olive oil
6 tablespoons chopped fresh parsley
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
4 tuna steaks, 3⁄4 inch thick (5 ounces each)

1. From lemons, grate 1 teaspoon peel and squeeze 2⁄3 cup juice. In 9-inch square baking dish, with wire whisk, whisk lemon peel and juice, 3 tablespoons oil, 5 tablespoons parsley, salt, and pepper until mixed. Add tuna, turning to coat. Cover and refrigerate 45 minutes to marinate, turning occasionally.
2. In 10-inch cast-iron skillet or other heavy skillet, heat remaining 3 tablespoons oil over medium-high heat until hot. Add tuna and cook until pale pink in center (medium), about 3 minutes per side, or until desired doneness. Transfer to plates and sprinkle with remaining 1 tablespoon parsley. Makes 4 main-dish servings.


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