Gino D' Acampo’s Tonno con Gremolata
recipe
Gino D' Acampo’s Tonno con Gremolata
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Tuna steak with garlic, parsley and lemon zest
Ingredients
- 30g capers in brine drained and finely chopped
- 150g cherry tomatoes halved
- 3g dried chilli flakes
- 60ml extra virgin olive oil
- 30g flat leaf parsley, chopped
- 1 clove of garlic
- 2 lemons zest and juiced
- 15g oregano leaves, fresh and chopped
- 75g rocket leaves
- salt to taste
- 250g tuna steaks x4 about 2 cm thick
- 30g water
Serves:
4
Directions
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- Preheat a griddle pan until smoking hot then reduce the heat to medium high.
- In a medium size bowl, whisk the oil with the water until thick and creamy. Whisk in 2 tablespoons of lemon juice with a few pinches of salt. Stir in the lemon zest, garlic, oregano, capers, chillies and parsley.
- Lightly brush the tuna steaks with the spicy dressing and cook on the preheated griddle pan for 2 minutes on each side.
- Arrange the rocket leaves and cherry tomatoes on each plate.
- To serve, slice the tuna steak thickly and place the pieces, overlapped on top of the rocket salad and drizzle over the wet gremolata dressing.
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