Tuna with citrus gremolata

  • For the gremolata
  • 1 cup finely chopped fresh flat-leaf parsley
  • 1 lemon zested
  • 1 orange, zested
  • 2 large cloves garlic, very finely chopped
  • For the tuna
  • 1kg tuna steaks
  • 2 sprigs fresh rosemary, leaves chopped
  • Salt and freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • 1 lemon, juiced
  • Citrus gremolata, recipe follows
For the gremolata:
1) Combine the parsley, lemon zest and orange zest in a small bowl. Stir in the finely chopped garlic and reserve.

For the tuna:
1) Cut the tuna into bricks about 7.5cms long and 5cms 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.

2) When ready to cook, heat a healthy drizzle of extra-virgin olive oil in a frying pan 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.

3) Arrange the fish on a platter, scatter the gremolata over the top and serve.

Rule the Kitchen with More Recipe Faves

Salt seared tuna with fennel, courgettes and English pea pesto
Time
20
Serves
4
Difficulty
Hard
Tuna croquette
Tuna croquette
Time
6
Serves
8
Difficulty
Easy
Tuna tapenade
Tuna tapenade
Time
-
Serves
4
Difficulty
Easy