Gremolata typically accompanies osso buco (braised veal shanks). However, with no fat to speak of, it's a flavor boost you can feel good about using anywhere you fancy. Here, basil shares the stage with the usual parsley, and the result is a perfect pairing for tuna. You can grill or broil the tuna steaks, but we preferred the flavor and appearance of the grilled fish.
1/3 cup chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon grated fresh lemon rind
1/8 teaspoon salt
1/8 teaspoon black pepper
2 garlic cloves, minced
4 (6-ounce) tuna steaks (about 1 inch thick)
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dry breadcrumbs
How to Make It
Combine first 6 ingredients in a small bowl; set aside.
Prepare grill or preheat broiler.
Rub each tuna steak evenly with olive oil; sprinkle tuna with 1/4 teaspoon salt and 1/4 teaspoon pepper. Dredge tuna in breadcrumbs, shaking off excess.
Place tuna on grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until fish is medium-rare or desired degree of doneness. Place tuna steaks on individual plates, and top with gremolata.
Gremolata (greh-moh-LAH-tah) is a savory relish of lemon rind, garlic, and fresh herbs.
Oxmoor House Healthy Eating Collection
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