Pan-Seared Tuna

Ingredients:
- 4 large lemons
- 6 tbsp. olive oil
- 6 tbsp. chopped fresh parsley
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 4 tuna steaks

Directions:
- From lemons, grate 1 teaspoon peel and squeeze 2/3 cup juice.
- In 9-inch square baking dish, with wire whisk, whisk lemon peel and juice, 3 tablespoons oil, 5 tablespoons parsley, salt, and pepper until mixed.
- Add tuna, turning to coat.
- Cover and refrigerate 45 minutes to marinate, turning occasionally.
- In 10-inch cast-iron skillet or other heavy skillet, heat remaining 3 tablespoons oil over medium-high heat until hot.
- Add tuna and cook until pale pink in center (medium), about 3 minutes per side, or until desired doneness.
- Transfer to plates and sprinkle with remaining 1 tablespoon parsley.
- Makes 4 main-dish servings.Nutritional information is based on one serving.