Steakhouse Tuna

Serves 1

Note from the Chef

This is a fast and simple recipe for tuna. It works equally well with frozen tuna as it does with fresh tuna. I like MY tuna on the drier side, but I have included instructions for a rare preparation as well. This recipe is for stove-top and oven cooking, but it is amazing on the outdoor grill if you have one available.

Ingredients

• 1 4-5 ounce piece of the best tuna you can find
• Pepper to taste
• Zest of ½ lemon
• 2 tsp soy sauce or Worcestershire sauce
• ½ tsp garlic, grated or minced
• ½ tsp fresh dill, chopped
• ½ tsp fresh parsley, chopped
• 1 tsp olive oil
• Juice of ½ lemon

Preparation

1. Preheat oven to 400 F.
2. Combine all ingredients except lemon juice and tuna; coat tuna. Refrigerate for at least 30 minutes, up to 4 hours (this can be done on a still-frozen piece of tuna as it defrosts). Add lemon juice just before cooking.
3. Heat an oven-safe pan over medium high. Place tuna steak into the pan and cook on each side, then remove from the stove and place into preheated oven:
   For rare, cook on the stove for 1 minute per side and in the oven for 3 minutes.
   For medium, cook on the stove for 2 minutes per side and in the oven for 4 minutes.
   For medium well, cook on the stove for 3 minutes per side and in the oven for 8 minutes.
4. Serve with a remoulade or tartar sauce on the side.

Nutrition Information per Serving

• 0 g Carbohydrate

Source: Ward Alper, the Decadent Diabetic

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.