Seared, citrus-crusted tuna at 345 calories. A lime and coriander crust over rare-seared steaks on a bed of peppery rocket.
Lime Tuna is proof that a handful of bold, well-chosen ingredients can transform a simple seared tuna steak into something genuinely special. A dry paste of lime zest, coriander seed, ginger, and black pepper coats the fish before a hot, fast sear, keeping the center tender and rare while the exterior develops real depth of flavor. Served over dressed rocket, this dish comes in at 345 calories and 7 WW Classic Points per serving.
Recipe Info
Serves: 4 | Prep Time: 10 minutes | Cook Time: 6 minutes | Calories per serving: ~345
Nutrition per Serving (Estimated)
Protein: 42g | Fat: 18g | Carbohydrates: 3g | Fiber: 0.5g
WW Classic Points: Approximately 7 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 2 tablespoons grated lime zest
- 2 teaspoons coarse salt
- 2 teaspoons coriander seeds, roughly ground
- 1.5 teaspoons freshly ground black pepper
- 1.5 teaspoons ground ginger
- 4 tablespoons olive oil, divided
- 4 tuna steaks (about 2.5cm / 1 inch thick, 675g / 1.5 lb total)
- 280g / 10oz rocket (arugula) leaves
- 1 teaspoon red wine vinegar
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the tuna. Rinse the tuna steaks and pat dry thoroughly with kitchen paper.
- Make the crust paste. In a small bowl, combine the lime zest, salt, ground coriander seeds, ginger, and black pepper. Add 1 teaspoon of the olive oil and mix well to form a thick paste. Spread the paste evenly over both sides of the tuna steaks.
- Sear the tuna. Heat 1 tablespoon of the olive oil in a large frying pan over high heat. Once very hot, sear the tuna for 2 to 3 minutes per side for rare. For a more well-done result, add 2 additional minutes per side.
- Dress the rocket. While the tuna cooks, toss the rocket with the remaining olive oil and the red wine vinegar. Season with salt and pepper to taste.
- Slice and serve. Cut the tuna into 0.5cm / 0.25-inch slices and arrange over the dressed rocket salad on each plate.
Serving Suggestions
- Serve with a small portion of roasted new potatoes or a whole-grain roll on the side
- Shaved Parmesan scattered over the rocket adds a savory, salty contrast
- A wedge of fresh lime alongside lets each diner add extra brightness
- Pair with a dry, crisp white wine for an elegant lunch or light dinner
- Cherry tomatoes tossed with the rocket add color and a touch of sweetness
Tips and Variations
- Sushi-grade tuna is worth seeking out for this recipe, given the fish is served rare in the center.
- A very hot pan is essential. The goal is a fast sear on the outside while the interior stays cool and rare.
- Freshly toasting and grinding whole coriander seeds gives a noticeably more aromatic crust than pre-ground coriander.
- For those who prefer their fish fully cooked, extend the searing time as noted, though the texture will be firmer.
- Leftover seared tuna is excellent flaked into a salad or grain bowl the next day.
Why This Recipe Works
The dry spice paste does double duty. Coating the tuna before searing creates a flavorful crust that contrasts beautifully with the tender, rare interior, while the citrus zest, coriander, and ginger bring brightness and warmth in equal measure. Searing over very high heat for a short time is the technique that keeps this dish restaurant quality, giving the exterior real char and flavor development while preserving the delicate texture of the tuna at the center. The peppery rocket salad underneath provides the perfect counterpoint to the rich, seasoned fish.
Storage
Best served immediately after cooking, as rare tuna does not hold well once refrigerated. If storing leftovers, keep in an airtight container in the refrigerator for up to 1 day and serve cold, sliced into a salad.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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