Seared Tuna Steaks with Breadcrumb Crust

Serves 2

I really love fresh tuna. The trick, as with all seafood, is to get it very fresh and use that day or freeze immediately for future use. I like it cooked medium-rare, although some people prefer it rare. Please do not cook it beyond medium, slightly pink in the center, or it will be dry, tough and tasteless. I usually use fresh herbs, but dried can be used in this presentation. This recipe is a quick, easy, healthy and delicious main dish for a weeknight or casual entertaining.

Ingredients

• Olive oil, about 2 teaspoons
• 2 tuna steaks, about 1-inch thick and 6 ounces each
• Juice and grated rind of 1/2 lemon
• Salt and pepper to taste
• 1/2 cup fine fresh breadcrumbs
• 2 teaspoons minced fresh garlic
• 1 tablespoon chopped fresh parsley (can use 1 teaspoon dried)
• 2 teaspoons chopped fresh marjoram (can use 3/4 teaspoon dried)
• 1 tablespoon olive oil
• Lemon wedges from remaining lemon half

Add just enough olive oil to a 10-inch nonstick skillet to lightly coat the bottom. Drizzle the tuna with the lemon juice and season with salt and pepper. Combine the breadcrumbs, garlic, parsley, marjoram, additional salt and pepper, and the grated lemon rind. Dredge tuna in the breadcrumb mixture to lightly coat the top and bottom, not the sides, pressing on the crumbs to help them adhere.

Heat the skillet over medium to medium-high heat. Add the olive oil, then the tuna and sear on one side until nicely browned, about 3 minutes. Flip and do other side, about 3 minutes. (The time depends on how you like your tuna cooked, and is based on medium-rare. Adjust time and heat if you want it a little more or less done.) Serve immmediately, with a lemon wedge on each plate.

Notes: This recipe can be made in any amount desired. Leftovers make a great tuna sandwich the next day.