Broiled Tuna
Submitted by michael@thelab
Broiled tuna steaks coated with a fragrant shallot and parsley mixture sizzled in lemon juice and olive oil. Two coats build layers of herb flavor. On the table in 25 minutes.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
25 minGood tuna doesn’t need much, and this recipe proves it.
Minced shallots and fresh parsley get a quick cook in lemon juice, olive oil, and a bit of margarine to soften and release their flavor.
Tuna steaks get pressed into the mixture on one side before hitting the broiler, then flipped and spread with the rest for a second coat.
The two-layer approach gives you double the herb and shallot flavor in every bite, with that lemony brightness cutting right through the richness of the tuna.
Five ingredients. Twenty-five minutes. Dinner sorted.
Kitchen Tips
- Press the tuna firmly into the shallot mixture so it adheres. A loose coating will fall off during broiling.
- If you prefer your tuna with a pink center (and you should), cut the final broil time to 3 minutes instead of 5. Fresh tuna dries out quickly when overcooked.
- Minced shallots are milder and sweeter than regular onions, which is why they work so well here without overpowering the fish.
- Serve with steamed asparagus or a simple mixed green salad dressed with the same lemon and olive oil.
Ingredients
Directions
Spray broiler pan with nonstick cooking spray.
Preheat broiler.
In small saucepan, combine margarine, lemon juice and oil.
Add shallots and parsley; cook 2 minutes.
Sprinkle tuna with salt and pepper.
Press one side of tuna into shallot mixture; place on prepared pan, coated side up.
Broil tuna 4 inch from heat, 2 to 3 minutes. Turn over and spread top evenly with remaining shallot mixture; broil 5 minutes longer, or until fish is cooked through.
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