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

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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

Ingredients

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

Directions

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%)
627mg
85mg
29g
5g
3g
14g
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

the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
american-masala American Masala
by Suvir Saran
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
in-the-kitchen-with-david In the Kitchen with David
by David Venable
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-sweet-life The Sweet Life
by Kate Zuckerman
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
Already a member? Sign in here
Close_overlay

Sign up to 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
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?