Citrus Tuna Steaks

Fresh tuna is such a treat and it’s not something that I have very often. So when I do have it, I like to keep it simple and let the tuna shine!

Buying fish in Italy is such a lovely experience because you never know what is going to be available. In fact I had to wait a few weeks before I could make this dish as there was no fresh tuna available (I am lucky that the tuna I am buying is wild caught, hence the reason for the wait). But the thing I love most about buying fish here, is they cut the the fillets from the fish in front of you (you actually can’t buy fish from a fishmonger here that has been pre-filleted), thus ensuring you have the freshest fish on your plate. 

Citrus Tuna Steaks

For me citrus and tuna is such a lovely light combination that is perfect for the summer months ahead. Served with some vegetables on the side and you have a complete meal. 

Buon Appetito

Citrus Tuna Steak

Serves 4
Author | The Unprocessed Pantry

4 tuna fillets
1 lemon
1 orange
1/4 cup capers
1/4 cup olive oil plus extra for cooking
small bunch parsley, roughly chopped

small mixing bowl
grill or griddle pan
spatula or tongs

I served this with a green bean salad on the side. 

Try to retain as much juice from cutting the orange and lemon as possible, to add that extra zing to the salsa.

Peel and segment the lemon and orange in a bowl (to retain the juices). Add in the oil, capers, parsley, salt and pepper to taste. 

Heat a grill or griddle until very hot. Massage some olive oil into the tuna steaks and season with salt and pepper. Sear on the grill for 2 minutes each side. 

Serve immediately with the citrus salsa. 



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