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Tuna Steaks with Basil Gremolata

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.

Oxmoor House JUNE 2006

  • Yield: 4 servings (serving size: 1 tuna steak and about 2 tablespoons gremolata)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • 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
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Tuna Steaks with Basil Gremolata recipe

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