| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 lemon, zested
- 1 tablespoon freshly chopped dill leaves
- 1 tablespoon olive oil
- 2 cups coarse salt
- 1 1/2 pounds tuna tenderloin
Instructions
- In a small bowl, add the lemon zest, dill and olive oil and combine well. Rub the tuna with the mixture and marinate, covered, in the refrigerator for 1 hour.
- Preheat oven to 450 degrees F.
- Place 2 cups of the salt on a baking tray. Lay 1 side of the tuna in the salt and place in a very high oven or on a grill and bake for 15 to 20 minutes for medium-rare to medium, or longer if desired. All sides should be seared and the inside of tuna should be rare.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 302 |
| Total Fat | 23 g |
| Saturated Fat | 8 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 23 g |
| Cholesterol | 96 mg |
| Sodium | 292 mg |
Reviews
Always a good, simple recipe for a quick and satisfying tuna steak! Easily amendable, with dry dill or other spices satisfactorally substitutable for fresh dill. Personally I like to coat the whole steak in coarse salt, not just lay the tuna in a bed of rock salt, but that’s me. Enjoy this dish with a fresh greens salad with a balsamic vinaigrette or saffron rice.