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A Cooking Adventure with Thom

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Pan Seared Tuna Steaks

Thom Hackett

Serves:  2





Use only organic or all-natural products and ingredients.  Fish should be wild caught.  Simple, light and healthy—lightly battered steaks are seared in olive oil and drizzled with a lemony finish.



2 tablespoons all-purpose flour
 teaspoons dried thyme

 teaspoons dried rosemary

 teaspoons dried savory

 teaspoons dried lavender
¾ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
2 wild tuna steaks, ½ pound each
1 garlic clove, minced
¼ cup fresh lemon juice
¼ teaspoon sugar
zest of ½ lemon (for garnish)


Cooking Method

Mix flour, dried herbs, salt and pepper in a small dish.

  • Rub over all sides of the fish, pressing the herbs into the meat.

Heat oil over medium heat in a large sauté pan.

  1. When pan is hot but not smoking, place the fish into the pan.

  2. Cook 4 minutes, flip and cook another 3-4 minutes on the other side, until the fish flakes open with the touch of a fork.

Remove fish from pan and quickly add the garlic, cooking 30 seconds.

  1. Add the lemon juice and sugar, whisking to bring up the browned bits from the bottom of the pan.

  2. Simmer 1-2 minutes to reduce the sauce.

  3. Drizzle over the fish and garnish with lemon zest.

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