when i saw rachael ray make this dish, it looked so good that i wanted to taste it off the tv!
so i tried this recipe tonight. the gremolata was quite aromatic but i made a few mistakes with the tuna. the fish was still a little frozen when i started cooking it and i grilled the tuna instead of pan frying it. the first time i served it, it was undercooked becaues the center of the tuna steak was still frozen so i had to regrill it. the final result ended up a little dry.
i do plan to try it again. next time, i’ll make sure the fish is thoroughly defrosted before i cook it and i’ll pan fry it instead. i’ll let you know how it turns out next time. stay tuned!
- 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
- sea salt and ground black pepper
- extra virgin olive oil, for drizzling
- 1/4 cup lemon or orange, juiced
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, drizzle extra virgin olive oil to coat the 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 of the fish and serve.
original recipe from 30 Minute Meals: Tuna with Citrus Gremolata