Fennel and mustard seeds add flavor and texture to this 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.
Tuna with Shallot Gremolata
1 1/2 lb. (750 g.) albacore tuna steak, about 1 inch (2.5 cm.) thick
1 tsp. mustard seeds
1 tsp. fennel seeds
Coarse kosher salt and freshly ground pepper
1 lemon
1/3 cup (1/2 oz./15 g.) 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. Sprinkle both sides with salt and pepper. Set aside while making the gremolata.
To make 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 to the bowl and mix well.
In a large nonstick frying pan over medium-high heat, warm the oil. Add the fish and cook as desired, 2-3 minutes per side for medium-rare. Arrange the fish on a warmed serving platter or divide among 4 warmed plates. Sprinkle with the gremolata and serve right away. Serves 4.
