Recipe
December 31, 2008
Patricia Wells’ Tuna With Meyer Lemons Recipe
Step 1: With a mandoline or a very sharp knife, slice the lemons into paper-thin slices, shaving the slices directly into a large, shallow bowl to catch all the juices. Add the strips of tuna, olive oil, and herbs. Toss to blend and marinate for 10 minutes.
Step 2: Heat the skillet over high heat. When hot, remove the tuna from the marinade, drain carefully, and place in the skillet. Working quickly, sear the fish for about 15 seconds on each side for rare tuna, longer for tuna that is well cooked. Immediately transfer the tuna to dinner plates. Spoon the lemons and marinade over the seared tuna. Arrange a branch of herbs alongside for garnish. Serve immediately.
Reprinted with permission from Patricia Wells’ The Provence Cookbook (2004 HarperCollins).
Directions
Yield:
Step 1: With a mandoline or a very sharp knife, slice the lemons into paper-thin slices, shaving the slices directly into a large, shallow bowl to catch all the juices. Add the strips of tuna, olive oil, and herbs. Toss to blend and marinate for 10 minutes.
Step 2: Heat the skillet over high heat. When hot, remove the tuna from the marinade, drain carefully, and place in the skillet. Working quickly, sear the fish for about 15 seconds on each side for rare tuna, longer for tuna that is well cooked. Immediately transfer the tuna to dinner plates. Spoon the lemons and marinade over the seared tuna. Arrange a branch of herbs alongside for garnish. Serve immediately.
Reprinted with permission from Patricia Wells’ The Provence Cookbook (2004 HarperCollins).
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