Tuna with Citrus Gremolata

• 1 cup finely chopped fresh flat-leaf parsley
• 1 lemon zested
• 1 orange, zested
• 2 large cloves garlic, very finely chopped
• 2 pounds tuna steaks
• 2 sprigs fresh rosemary, leaves chopped
• Salt and freshly ground black pepper
• Extra-virgin olive oil, for drizzling
• 1 lemon, juiced

1. Before cooking the tuna, combine the parsley, lemon zest and orange zest in a small bowl.
2. Stir in the finely chopped garlic and reserve.
3. Cut the tuna into bricks about 3 inches long and 2 inches wide, 3 pieces per portion.
4. Season the tuna with rosemary, salt and pepper, to taste.
5. Drizzle with extra-virgin olive oil and let stand for 10 to 15 minutes.
6. When ready to cook, heat a healthy drizzle of extra-virgin olive oil in a skillet over medium-high heat.
7. 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.
8. Douse the pan with the lemon juice.
9. Arrange the fish on a platter, scatter the gremolata over the top and serve.

parsley, lemon zested, orange, garlic, tuna, rosemary, salt, extravirgin olive oil, lemon

Taken from www.foodnetwork.com/recipes/rachael-ray/tuna-with-citrus-gremolata-recipe.html (may not work)