Tuna with Citrus Gremolata (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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:
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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