Remember a while back when I mentioned that my tastebuds tend to trend with the season? Well, today’s recipe is a perfect example of that. Bright, citrusy flavors, fresh fish, light flavorful slaw… can we say sunshine on a plate?
Unlike yesterday’s dinner {which was worth every single semi-fussy step & dirty dish}, Tuna with Citrus Gremolata sounds kinda fancy but is really pretty simple. The ingredients are simple & cheap and most of the directions are along the lines of “chop & toss into a bowl”. {Who doesn’t love that?} You will need that zester again, but if you don’t already have one, I urge you to go out and buy one anyway because it’s quickly making it’s way onto my list of favorite kitchen tools.{Watch your back, citrus press!}
The Rainbow Kale slaw that I served alongside the fish is just another way for me to incorporate some of the less “go-to” veggies that should get more recognition. Lately, I’ve been hearing a lot more about kale’s nutritional fabulousness, and I’m excited about that because it makes it easier to find more creative recipes that incorporate it. As a side note, the original recipe from Whole Foods includes a red bell pepper, which I omitted because I nearly passed out when I saw the ‘$4.99 for 1’ price tag at the grocery store. I think my rainbow will just have to lack in the red department for today, thankyouverymuch. However, if you’re willing to shell out some extra dough {or find a yummy looking bell pepper at your local farmer’s market that won’t break the bank}, then by all means go for it.
Ok, enough of the chatter. Here’s the good stuff!
Tuna with Citrus Gremolata
from Food Network.com
Ingredients
- 1 cup finely chopped fresh flat-leaf parsley
- 1 lemon zested
- 1 orange zested
- 2 large cloves garlic very finely chopped or grated
- 2 tuna steaks
- 1 tbsp rosemary leaves chopped
- Salt and freshly ground black pepper
- Extra-virgin olive oil for drizzling
- 1 lemon juiced
Instructions
- Before cooking the tuna, combine the parsley, lemon zest and orange zest in a small bowl. Stir in the finely chopped garlic and reserve.
- Cut the tuna into bricks about 3 inches long and 2 inches wide, 3 pieces per portion. Season the tuna with rosemary, salt and pepper, to taste. Drizzle with extra-virgin olive oil and let stand for 10 to 15 minutes.
- When ready to cook, heat a healthy drizzle of extra-virgin olive oil in a skillet over medium-high heat. When the oil is hot add the tuna and cook for 2 minutes on each side for rare, 3 to 4 minutes on each side for opaque fish. Douse the pan with the lemon juice.
- Arrange the fish on a platter, scatter the gremolata over the top and serve.
Rainbow Kale Slaw
adapted from Whole Foods Market Recipes
Ingredients
- 1 small bunch lacinato a.k.a. dinosaur kale, thick stems removed and leaves thinly sliced into ribbons
- 1/2 a small shredded red cabbage quartered and cored
- 2 naval oranges or Clementines peeled & segmented {*Note: I'm not gonna lie, segmenting oranges is kind of a pain, but practice makes perfect!}
- 1/2 small red onion thinly sliced
- 1/3 cup pumpkin or sunflower seeds
- Approx. 2 tbsp Dijon mustard
- 1/4 orange juice fresh squeezed or from carton
- 1/4 balsamic vinegar
- 1/2 teaspoon ground black pepper
Instructions
- In a large bowl, combine kale, cabbage, orange segments, onion, and sunflower or pumpkin seeds.
- 2.In a small bowl, whisk together mustard, orange juice, vinegar and pepper. Pour over the kale mixture and toss to coat.
- Serve immediately or refrigerate for up to 2 days
