• 4servings
  • 35minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B6, B9, C
MineralsNatrium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup finely chopped fresh flat-leaf parsley

  2. 1 lemon zested

  3. 1 orange, zested

  4. 2 large cloves garlic, very finely chopped

  5. 2 pounds tuna steaks

  6. 2 sprigs fresh rosemary, leaves chopped

  7. Salt and freshly ground black pepper

  8. Extra-virgin olive oil, for drizzling

  9. 1 lemon, juiced

Instructions Jump to Ingredients ↑

  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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