Recipe courtesy of Rachael Ray
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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.

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