Lemon PepperNot a must but if you have some it's a nice add on.
Garlic powderoptional
3Tbsp.Butter
1Large lemonJuiced into the skillet with the rinds
Instructions
We use the frozen and individually shrink wrapped tuna steaks. And just the put them in a bowl with enough water to cover them. It takes them about 8 - 10 minutes to soften up. Then take them out of the shrink wrap and put them on some paper towels and pat them dry.
Sprinkle a little salt and pepper on the steaks. Go very lightly on the salt, the tuna has a bit of its own. You could add a few additional sprinkles like lemon pepper and/or garlic powder. I did both and it worked out real well.Put a skillet on at medium high and eyeball just enough olive oil to coat the bottom. When the skillet has heated up lay the fillets in it.
Cook them about 2 - 5 minutes each side depending on how well done you like them. I do about 3 1/2 minutes each side. We like them to be a little pink inside. When they are done the way that you like them remove them to a dish that will catch the drippings.
Now reduce the heat to a medium low and add the butter and squeeze the juice from the lemon and put the rinds in the skillet.As soon as the butter has melted stir the lemon juice and the butter together. Put the tuna steaks on your serving plate and spoon the liquid from the skillet onto the steaks. Without the lemon seeds and skins of course. I multi tasked and "baked" potatoes in the microwave and made some sauteed spinach in another skillet.
Keyword gluten free, main course, Mediterranean Diet, quick and easy, seafood, Tuna