Pan-Seared Tuna

1. 1

   From lemons, grate 1 teaspoon peel and squeeze 2/3 cup juice.

2. 2

   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.

3. 3

   Add tuna, turning to coat.

4. 4

   Cover and refrigerate 45 minutes to marinate, turning occasionally.

5. 5

   In 10-inch cast-iron skillet or other heavy skillet, heat remaining 3 tablespoons oil over medium-high heat until hot.

6. 6

   Add tuna and cook until pale pink in center (medium), about 3 minutes per side, or until desired doneness.

7. 7

   Transfer to plates and sprinkle with remaining 1 tablespoon parsley.

8. 8

   Makes 4 main-dish servings.Nutritional information is based on one serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.