Seared Tuna with Gremolata
Editor's Note: If you'd like to impress that special someone with your cooking skills, then this recipe for Seared Tuna with Gremolata needs to be up your sleeve. Light and easy to make, this is one recipe that will be perfect for just about any special occasion on your calendar. It will also look amazing when it is plated and presented on the table, and you won't believe how easy it is to make this dish. If you're looking for a side dish or appetizer to include on the menu, then consider including the author's recipe for Yellow Tomato & Yellow Watermelon Salad.
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.
Occasional Fresco, Birthday, Casual Dinner Party, Cooking for a date
Recipe CourseMain Course
EquipmentBlender, Food Processor
Taste and TextureGarlicky, Herby, Juicy, Light, Savory, Tangy
- Two 4-6 oz. tuna steaks
- Zest from 1 lime
- ½ teaspoon red chili flakes
- ½ tablespoon oil
- 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