Tuna with Citrus Gremolata
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 323
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 57
- Cholesterol
- 88
- Sodium
- 729
- Total: 35 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 10 min
Ingredients
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
Directions
- 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.