Tuna with Citrus Gremolata

Ingredients

• 2 pounds tuna steaks 
• 1 cup flat-leaf parsley fresh finely chopped
• 2 sprigs rosemary fresh chopped
• 2 large cloves garlic very finely chopped
• 1  juice of lemon juiced
• 1  lemon zest 
• 4 servings olive oil extra-virgin for drizzling
• 1  orange zest 
• 4 servings salt and pepper black freshly ground

Equipment

• bowl
• frying pan

Directions

1. Watch how to make this recipe.
2. Before cooking the tuna, combine the parsley, lemon zest and orange zest in a small bowl. Stir in the finely chopped garlic and reserve.
3. 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.
4. Drizzle with extra-virgin olive oil and let stand for 10 to 15 minutes. When ready to cook, heat a healthy drizzle of extra-virgin olive oil in a 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 and serve.