I found the original recipe for this here and have modified it slightly. This is a very quick and easy mid-week meal. I served it with stir-fried pak choi, broccoli and mushrooms.
4 yellowfin tuna steaks
Zest and juice of two limes (you can use lemons if you don’t have limes)
2 teaspoons dried thyme or oregano leaves
1 shallot, finely chopped
Freshly ground black pepper
A generous pinch of sea salt
Oil for cooking (I used olive oil specifically for frying and baking)
How to cook it:
Rinse the tuna steaks and pat dry with paper towels. Grate the zest from the limes, then squeeze the juice and set aside.
In a small bowl, combine the lime zest, thyme or oregano, chopped shallot, pepper and salt; stir to mix. Lightly rub both sides of the tuna steaks with olive oil. Rub the seasoning mix on the tuna steaks; coating them well.
Add a little oil to a large frying pan and heat gently, then add the tuna steaks and cook on a high heat for about a minute. Reduce the heat a little and turn them over to cook the other side, also for about a minute. Don’t overcook the tuna or it will become dry. Remove from the heat and pour the lime juice over the steaks. Serve immediately.