Tuna Gremolata Dip Food

TUNA GREMOLATA DIP

Tuna Gremolata Dip image

This version of a smooth tuna salad keeps well in the refrigerator for a few days. Serve with fresh celery, radishes, carrots, and thin, crispy crackers.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Number Of Ingredients 10

Ingredients

1 7-ounce can tuna, preferably packed in olive oil, drained
2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice (about 2 small lemons)
3/4 cup chopped onion
3/4 cup chopped fresh flat-leaf parsley
1 teaspoon minced garlic
1 tablespoon capers, washed and drained
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
Fresh-cut vegetables, or crackers, for serving

Steps:

Place the tuna in a blender or food processor and pulse to break it up. Turn on low speed and add the olive oil, lemon juice, onion, parsley, garlic, capers, salt, and pepper, one at a time, until they are thoroughly combined and the mixture is smooth. Place in a small bowl and serve with the fresh-cut vegetables or crackers on the side.

TUNA WITH CITRUS GREMOLATA

Tuna with Citrus Gremolata image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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

Steps:

Gremolata:
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.

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