Tonno alla Stemperata with Citrus Salad

Ingredients

• 4 tuna steaks (150g each) 4 tuna steaks (150g each)
• 3 tablespoons olive oil 3 tablespoons olive oil
• Juice of 1 lemon Juice of 1 lemon
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh basil
• Salt and pepper, to taste Salt and pepper, to taste
• 2 oranges, peeled and sliced 2 oranges, peeled and sliced
• 1 grapefruit, peeled and sliced 1 grapefruit, peeled and sliced
• 1 lemon, peeled and sliced 1 lemon, peeled and sliced
• 1 small fennel bulb, thinly sliced 1 small fennel bulb, thinly sliced
• 2 cups arugula 2 cups arugula
• ¼ cup pitted olives (such as Kalamata or Castelvetrano) ¼ cup pitted olives (such as Kalamata or Castelvetrano)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (3g saturated)
• Carbohydrates: 14g (8g sugars)
• Protein: 35g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, whisk together olive oil, lemon juice, minced garlic, chopped parsley, chopped basil, salt, and pepper.
2. 2.
   Place the tuna steaks in a shallow dish and pour the marinade over them. Let them marinate for 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the tuna steaks from the marinade and grill for 2-3 minutes per side, or until desired doneness.
5. 5.
   While the tuna is grilling, prepare the citrus salad. In a large bowl, combine the sliced oranges, grapefruit, lemon, fennel, arugula, and olives.
6. 6.
   Drizzle the citrus salad with a little olive oil and season with salt and pepper to taste.
7. 7.
   Once the tuna is cooked, remove it from the grill and let it rest for a few minutes.
8. 8.
   Serve the grilled tuna alongside the citrus salad. Drizzle any remaining marinade over the tuna and garnish with additional fresh herbs, if desired.

Treat your ingredients with care...

• Tuna — Make sure to choose fresh tuna steaks with a vibrant color and firm texture. Avoid overcooking the tuna to maintain its tenderness.
• Citrus fruits — Select ripe and juicy oranges, grapefruits, and lemons for the salad. Remove the pith and seeds before slicing.
• Fennel — Slice the fennel bulb thinly using a sharp knife or a mandoline for a delicate crunch in the salad.
• Olives — Use high-quality olives such as Kalamata or Castelvetrano for their distinct flavors. Pit the olives if necessary.

Tips & Tricks

• For a smoky flavor, you can grill the tuna on a cedar plank.
• Add a touch of chili flakes to the marinade for a hint of heat.
• If you prefer a milder flavor, reduce the amount of garlic in the marinade.
• Serve the dish with a side of crusty bread to soak up the delicious marinade.
• Feel free to customize the citrus salad by adding your favorite herbs or vegetables.

Serving advice

Serve the Tonno alla Stemperata with Citrus Salad as a main course. Place a grilled tuna steak on each plate and generously spoon the citrus salad alongside. Drizzle any remaining marinade over the tuna and garnish with fresh herbs for an extra pop of color.

Presentation advice

Arrange the grilled tuna steaks on a platter, slightly overlapping each other. Place the citrus salad in a separate bowl or arrange it around the tuna. Garnish with fresh herbs and a drizzle of olive oil for an elegant presentation.