Tuna with Shallot Gremolata
Fennel and mustard seeds add flavor and texture to the mild fish, which is topped off with an easy and refreshing shallot-parsley-lemon garnish. Rice or mashed potatoes and a fennel and orange salad are perfect accompaniments.
- 1 albacore tuna steak, about 1 1/2 lb. and 1 inch thick
- 1 tsp. mustard seeds
- 1 tsp. fennel seeds
- Coarse kosher salt and freshly ground pepper, to taste
- 1 lemon
- 1/3 cup chopped fresh flat-leaf parsley
- 1 shallot, minced
- 1 tsp. olive oil
Cut the tuna into 4 pieces and place in a shallow baking pan. Press the mustard seeds and fennel seeds into both sides of the tuna. Season on both sides with salt and pepper. Set aside while making the gremolata.
Finely grate the zest from the lemon and place the zest in a small bowl (reserve the lemon for another use). Add the parsley and shallot and mix well. Set the gremolata aside.
In a large nonstick fry pan over medium-high heat, warm the olive oil. Add the fish and cook, turning once, 2 to 3 minutes per side for medium-rare, or until done to your liking. Arrange the fish on a warmed platter or divide among 4 warmed individual plates. Sprinkle with the gremolata and serve immediately. Serves 4.
Quick tips: Sourcing tuna that is fished in a responsible way and that is low in mercury can be tricky. Albacore and yellow fin (also called ahi) are usually good choices. For more information on sustainable seafood, check the Monterey Bay Aquarium’s Seafood Watch website. The gremolata is also delicious on roasted chicken breasts or any fish, and it can be used to perk up a long-simmered stew.
Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).