Pan-Seared Tuna with Thyme-Rosemary Crust

We used albacore tuna in this recipe, but ahi tuna or any other firm-fleshed fish can be substituted.

  • 1 tuna loin (about 2 pounds)
  • 2 tablespoons chopped fresh thyme leaves
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 2 teaspoons pecan or peanut oil
  • 1 tablespoon olive oil
  • Mixed greens (optional)

1. Heat oven to 450 degrees F. Pat tuna dry with paper towels. In a small bowl, combine thyme, rosemary, salt, and white pepper.

2. Coat entire tuna loin with the pecan oil. Rub herb mixture over tuna loin, coating evenly.

3. Warm a large ovenproof skillet over high heat. Add olive oil and heat until hot but not smoking. Place tuna in hot skillet; sear 1 to 2 minutes on both sides. Carefully transfer hot skillet containing tuna to oven. Pan roast until done 3 to 5 minutes for medium rare, 5 to 8 minutes for medium, or 10 to 12 minutes for well done.

4. Line platter with mixed greens, if desired. Place tuna on greens and slice to serve.

Nutrition information per serving without mixed greens: 35 g protein, 5 g fat, 0 carbohydrate, 0 fiber, 411 mg sodium, 68 mg cholesterol, 196 calories.

 
Servings per Recipe: 6

A late Summer Lunch Ingredient Cookbook
www.homearts.com

Photograph by Charles Gold

 

 

 
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