Prep: 13 minutes; Cook: 6 minutesGremolata 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.

Katherine Cobbs
Recipe by Oxmoor House June 2006

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a small bowl; set aside.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

288 calories; fat 4.7g; saturated fat 0.9g; protein 52.2g; carbohydrates 6g; fiber 0.8g; cholesterol 99mg; iron 2.3mg; sodium 349mg; calcium 62mg.
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