tuna steaks (¾ to 1-inch thick, about 6 ounces each)
Zest and juice of one (1) lime
teaspoons dried thyme leaves
½ to 1
teaspoons coarsely-ground pepper
1 to 2
teaspoons extra-virgin olive oil
Extra-virgin olive oil
NOTE: You can substitute 1½ teaspoons grated lemon zest and 2 tablespoons freshly squeezed lemon juice in place of the lime.
Rinse the tuna steaks and pat dry with paper towels. Grate the zest from the lime (you should have about 1 1/2 teaspoons), then squeeze the juice and set aside. In a small bowl, combine lime zest, thyme, pepper and salt; stir to mix. Lightly rub both sides of the tuna steaks with olive oil. Rub the seasoning mix on the tuna steaks; coating them well. Using a heavy bottomed sauté pan or a cast-iron pan, warm the olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minute, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minute until medium rare. (Do not overcook the tuna or the meat will become dry and lose its flavor.) Pour the lime juice over the tuna steaks right after you take them from the stove, then serve. Makes 4 servings.