← Back to Search Results
pan-frying Italian
Seared Tuna with Gremolata Recipe-12700

Photo by: Joseph De Leo
Comments: 0


Gremolata is the Italians’ answer to pesto. Wait, the Italians do pesto too … so, it’s the Italians’ other pesto-like, fresh herb sauce. I love the fresh, green taste of parsley and gremolata really showcases that herb's often-overlooked flavor. Most Americans think of parsley as an unwanted green garnish and it usually gets flung to the side. But parsley is loaded with healthy chlorophyll and actually helps keep your breath smelling sparkly. But of course, when you’re adding in 4 cloves of garlic, all bets are off. Gremolata works really well with seafood, meats, pasta, and even as a topping for good crunchy bread. Give it a try.

Yield: Serves 2


For the tuna:

  • Two 4-6 oz. tuna steaks
  • Zest from 1 lime
  • ½ teaspoon red chili flakes
  • ½ tablespoon oil
  • Salt

For the gremolata:

  • 4 garlic cloves
  • ½ cup Vidalia onion, chopped
  • ½ bunch parsley
  • 2 tablespoons chives, roughly chopped
  • 4 tablespoons avocado oil
  • Juice and pulp from 1 lime


To make the gremolata, pulse together the lime juice and pulp, garlic, onion, parsley, chives, avocado oil, and a good pinch of salt in a food processor or blender until the sauce is slightly chunky, but homogenous.

Put the lime zest, chili flakes, and a little sea salt on a plate. Pat the tuna steaks on the plate, covering each piece with the mixture.

Add the ½ tablespoon of oil to a heavy skillet over medium-high heat. When the oil is hot and wavy, place the tuna steaks in the pan and sear 1-2 minutes per side. Tuna is best eaten rare to medium rare. To serve, simply plate the fish and spoon loads of gremolata on top. If you have extra limes, serve some extra wedges with the fish. A good splash of fresh lime juice always makes things taste just a little brighter.

© 2009 Hans Rueffert

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using 4oz tuna steaks, and includes 1/8 teaspoon of added salt per serving.

499kcal (25%)
93mg (9%)
58mg (96%)
885mcg RAE (30%)
43mg (14%)
360mg (15%)
8g (38%)
37g (58%)
4mg (20%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

usa-cookbook U.S.A. Cookbook
by Sheila Lukins
spice Spice
by Ana Sortun
the-sweet-life The Sweet Life
by Kate Zuckerman
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
american-masala American Masala
by Suvir Saran
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
in-the-kitchen-with-david In the Kitchen with David
by David Venable
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?