Seared Tuna with Pernod and Thyme

Seared Tuna with Pernod and Thyme

Here’s a really tasty tuna recipe which will leave you feeling satisfied. Pernod and Thyme makes a flavorful addition to tuna or swordfish steaks. This licorice-flavored pastis liqueur works very well with lime juice. This pernod-featured recipe makes a spectacular dinner party recipe to cook for a crowd, guests and families.

Seared Tuna with Pernod and Thyme


4 Sun-dried tomatoes
4 Tuna or swordfish steaks
3 tablespoon Pernod
1 tablespoon Olive oil
2 teaspoon Fresh thyme leaves
Zest and juice of 1 lime
Salt and freshly ground black pepper

To serve:
Freshly cooked mixed rice
Tossed green salad


Wipe the fish steaks with a damp cloth or dampened kitchen paper. Season both sides of the fish to taste with salt and pepper, then place in a shallow bowl and reserve.

Mix together the Pernod, olive oil, lime zest and juice with the fresh thyme leaves. Finely chop the sun-dried tomatoes and add to the Pernod mixture.

Pour the Pernod mixture over the fish and chill in the refrigerator for about 2 hours, spooning the marinade occasionally over the fish.

Heat a griddle or heavy-based frying pan. Drain the fish, reserving the marinade. Cook the fish for 3-4 minutes on each side for a steak that is still slightly pink in the middle. Or, if liked, cook the fish for 1-2 minutes longer on each side if you prefer your fish cooked through.

Place the remaining marinade in a small saucepan and bring to the boil. Pour the marinade over the fish and serve immediately, with the mixed rice and salad.

Seared Tuna  photo

Simply serve up Seared Tuna with Pernod and Thyme with some mixed rice and a dressed salad for a delicious meal, which is impressive enough to be served to guests.

Photo by digitaldefection