Fresh tuna, cooked just enough to leave a blush still on it, is rich and full of flavor. A spicy crust and a splash of lemon finish off this nutrient-rich fish.

Cajun-Style Sauteed Fish

1 pound tuna steak, or other firm fish
1 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed dried thyme
1/4 teaspoon crushed dried oregano
1/4 teaspoon crushed dried basil
1 tablespoon minced peeled onion
1/2 teaspoon minced garlic
1 lemon, juiced
1 tablespoon white distilled vinegar
1/8 teaspoon salt
2 tablespoons chopped fresh flat-leaf parsley
1 lime, cut into wedges

1. Rinse fish, drain and set aside.
2. In a small bowl, combine paprika, pepper, cumin, cayenne, thyme, oregano and basil. Heat a 10-inch nonstick pan or skillet on medium heat. Add spice mixture and toast, stirring constantly, for 30 to 50 seconds or until fragrant.
3. Add onion and garlic and cook, stirring constantly, 1 minute. Add fish, lemon juice, vinegar and salt. Cover, reduce heat to low, and cook 3 minutes. Turn fish over and cook for another 5 minutes or until fish is tender. Raise heat to reduce some of the liquid.
4. Transfer to a serving plate and spoon on spicy juices. Serve with parsley and lime wedges.

Makes 3 servings.