Tuna Sauce Vierge Gremolata Food

JAMES MARTIN - PAN FRIED COD WITH GREMOLATA & SAUCE VIERGE

Steps:

• To make the Gremolata, simply combine the ingredients and stir well. Set aside.
• To make the Sauce Vierge, heat the peppercorns in a small heavy-based pan, reduce the heat and add the extra virgin olive oil. Heat for a minute or so and then add the vinegar. Set aside.
• Cook the new potatoes by simply boiling them in well salted water for 15-20 minutes.
• While the potatoes are cooking, pan fry the cod in a mixture of olive oil and butter for about 3 to 4 minutes on both sides until just cooked.
• Drain the potatoes and while they are still warm stir in the Gremolata and mix well.
• Add the tomatoes to the Sauce Vierge. Heat gently to warm through if you wish.
• To serve, spoon a portion of potatoes onto each plate, top with the cod and spoon the Sauce Vierge over the top and around the edge.

TUNA WITH CITRUS GREMOLATA

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.