Tuna Steaks with Basil Gremolata
Prep: 13 minutes; Cook: 6 minutes
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.
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- Calories: 288
- Fat: 4.7g
- Saturated fat: 0.9g
- Protein: 52.2g
- Carbohydrate: 6g
- Fiber: 0.8g
- Cholesterol: 99mg
- Iron: 2.3mg
- Sodium: 349mg
- Calcium: 62mg
- 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
- Cooking spray
- 1. Combine first 6 ingredients in a small bowl; set aside.
- 2. Prepare grill or preheat broiler.
- 3. 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.
- 4. 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.
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