Thon au citron et au poivre

Ingrédients

• 4 tuna steaks (about 6 oz each, 1 inch thick)
• 2 tablespoons olive oil
• 1 teaspoon coarse cracked black pepper
• 1 teaspoon lemon pepper seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• Zest of 1 large lemon
• 2 tablespoons fresh lemon juice
• Lemon wedges for serving
• 2 tablespoons fresh parsley, roughly chopped (optional)

Préparation

1. 1

   Remove tuna steaks from the fridge 10 minutes before cooking and let them rest at room temperature.

2. 2

   In a small bowl, combine black pepper, lemon pepper seasoning, garlic powder, sea salt, and lemon zest. Stir to mix.

3. 3

   Pat tuna steaks completely dry on both sides with paper towels.

4. 4

   Rub both sides of each steak with olive oil, then press the seasoning mixture firmly onto both sides.

5. 5

   Heat a cast iron skillet or heavy pan over medium-high heat for about 2 minutes until very hot.

6. 6

   Place tuna steaks in the pan without moving them. Cook 2 to 3 minutes per side for a pink center, or 4 to 5 minutes per side for fully cooked through.

7. 7

   Remove from heat and immediately squeeze fresh lemon juice over the top of each steak.

8. 8

   Rest for 1 to 2 minutes, then garnish with chopped parsley and extra lemon wedges before serving.