Recipe courtesy of Rachael Ray
Save Recipe Print
Total:
35 min
Prep:
10 min
Inactive:
15 min
Cook:
10 min
Yield:
4 servings
Total:
35 min
Prep:
10 min
Inactive:
15 min
Cook:
10 min
Yield:
4 servings

Ingredients

Directions

Watch how to make this recipe.

Gremolata:

Before cooking the tuna, combine the parsley, lemon zest and orange zest in a small bowl. Stir in the finely chopped garlic and reserve.

Cut the tuna into bricks about 3 inches long and 2 inches wide, 3 pieces per portion. Season the tuna with rosemary, salt and pepper, to taste. Drizzle with extra-virgin olive oil and let stand for 10 to 15 minutes. When ready to cook, heat a healthy drizzle of extra-virgin olive oil in a skillet over medium-high heat. When the oil is hot add the tuna and cook for 2 minutes on each side for rare, 3 to 4 minutes on each side for opaque fish. Douse the pan with the lemon juice. Arrange the fish on a platter, scatter the gremolata over the top and serve.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Tuna Salad

Recipe courtesy of Food Network Kitchen

Tuna Melt

Recipe courtesy of Food Network Kitchen

Tuna Croquette

Recipe courtesy of Alton Brown

Sunny's Tuna Noodle Casserole

Recipe courtesy of Sunny Anderson

Tuna Tartare

Recipe courtesy of Ina Garten

Tuna Noodle Casserole

Recipe courtesy of Food Network Kitchen

Tuna Noodle Casserole

Recipe courtesy of Ree Drummond

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Italian Tuna Salad

Recipe courtesy of Valerie Bertinelli

Browse Reviews By Keyword

          Latest Stories