Thon is the French word for Tuna Fish. Not difficult to pronounce and very easy to remember.
If you ever wondered about a new way to cook fresh tuna fish, this is it! Simple, quick and delicious! Tuna Fish with Orange or Thon a L’orange is a recipe to keep handy when you are in the mood for something different.
This recipe is from the Caribbean, possibly a dish from Martinique. Cooking dishes from the Caribbean may not be easy occasionally but this one is because you will find all the ingredients to make it. Tuna fish may not be affordable in your area, but if it is, Tuna Fish with Orange or Thon a L’orange is worth a try.
Fresh Tuna can be grilled with your favorite sauce or spice, while canned tuna is a convenient quit meal. Fresh or canned, they both have many health benefits. I always keep a couple of tuna cans in my pantry for bad days. You know what those bad days are! The days that you don’t feel like cooking or when you are too tired to go food shopping. I have to say that a can of tuna fish is a lifesaver. Don’t you agree?
Fresh tuna can be grilled with your favorite sauce or spice. Fresh and canned tuna are both nutritious options that provide a range of health benefits. Tuna fish or Thon supports heart health, helps with weight control, and helps lower blood pressure. While these benefits may sound wonderful when you are reading this post, always remember that you need to eat in moderation and to always talk your physician.
Here is my updated recipe version of Tuna Fish with Orange or Thon a L’orange.
- 4 slices or white tuna or one large fillet cut in half inch slices
- 1 lime or lemon to clean fish
- Olive oil grapeseed oil or coconut oil
- 1 orange (zest and juice)
- 2 carrots cut in sticks
- 2 celery stalks cut in sticks
- 1 medium white onion cut in slices or julienned
- 4 garlic cloves
- 2 fresh thyme sprigs
- ½ cup water at room temperature
- Cayenne pepper crushed hot peppers or hot sauce
- Salt and pepper to taste
- Clean the tuna slices with the lime or lemon (cut lime or lemon in half and rub each halves onto the tuna slices while squeezing some of the juice out). Rinse with cold water and pat dry.
- In a large frying pan, heat 1 – 2 tablespoon of oil over low heat. Add carrots and celery sticks, onion, unpeeled garlic cloves, thyme and water. Add salt and pepper to taste. Cover and cook for about 10 minutes. Remove the vegetables from the pan and set aside.
- Season the tuna slices on both sides with salt and pepper. In the same pan, add oil if needed, pan-fry and brown the tuna slices on both sides for about 1 minute on each side over medium heat. Lower the heat and add vegetables to tuna while pan-frying. Add the zest of the orange, the juice of the orange, cayenne pepper, crushed peppers or hot sauce and season with salt and pepper to taste. Cook for about 3 – 5 minutes while making sure that each side gets cooked with the vegetables. Remove from heat and serve with your favorite grain dish or root vegetables.