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    You are in: Home / Recipes / Pan Seared Tuna Recipe
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    Pan Seared Tuna

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    23 mins

    2 mins

    CelestialShannon's Note:

    I don't know if any of you have friends that won't eat 'raw' fish but I've conformed a bunch of my leary friends after they had this extremely rare tuna which was described by them more like a steak. Lots of oooos and ahhhhs. I like to add Asian Seasoning in the sauce also from the Pampered Chef line. Very Good and do not over cook the tuna, should be rare. I usually serve this as an appetizer but would make a great meal too!

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    Units: US | Metric


    1. 1
      In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil.
    2. 2
      Stir the ingredients together until well incorporated.
    3. 3
      Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil.
    4. 4
      Season the tuna pieces generously with salt and pepper.
    5. 5
      Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. I use a timer.
    6. 6
      Pour half of the cilantro mixture into the pan to coat the fish.
    7. 7
      Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

    Ratings & Reviews:

    • on January 17, 2011


      Hm... afraid I didn't have such a good experience as the other reviewers. I thought there was too much soy sauce, not enough lime. I will go for something simpler and lighter next time.

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    • on April 14, 2008


      Yum! Loved the seasoning and very simple!

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    • on October 14, 2007


      This was excellent!! I had a slight problem in that the limes I used were very sour. I didn't know that until I added it to the bowl with the garlic and ginger in it. I had to add more of the other ingredients to tone the sourness wasn't not the recipes fault' I used sushi grade yellow fin tuna. The sauce tasted much better after it had cooked for a few minutes, so after the tuna was done, I put it on a plate and poured the remaining sauce into the skillet and let it cook for a few minutes and then poured some over the tuna. I will be making this again as a special treat when tuna goes on sale, buy I will use less lime juice.Thanks for the great recipe. Made for PAC Fall '07.

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    Read All Reviews (4)


    Nutritional Facts for Pan Seared Tuna

    Serving Size: 1 (223 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 626.1
    Calories from Fat 391
    Total Fat 43.4 g
    Saturated Fat 7.0 g
    Cholesterol 64.6 mg
    Sodium 2089.7 mg
    Total Carbohydrate 15.9 g
    Dietary Fiber 7.6 g
    Sugars 2.4 g
    Protein 46.1 g

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