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Tuna with Citrus Gremolata

  • Total: 35 min
  • Prep: 10 min
  • Inactive: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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1 cup finely chopped fresh flat-leaf parsley

1 lemon zested

1 orange, zested

2 large cloves garlic, very finely chopped

2 pounds tuna steaks

2 sprigs fresh rosemary, leaves chopped

Salt and freshly ground black pepper

Extra-virgin olive oil, for drizzling

1 lemon, juiced


  1. Gremolata:
  2. Before cooking the tuna, combine the parsley, lemon zest and orange zest in a small bowl. Stir in the finely chopped garlic and reserve.
  3. 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.
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