1. Wash parsley and pat dry with paper towels. 2. Mince parsley with peeled garlic. 3. Wash and dry whole lemon, grate half the zest. 4. Peel rest of rind and discard it. 5. Slice lemon thinly. 6. Squeeze lemon half; add juice, a pinch of salt and pepper, to a bowl; stir until seasonings have dissolved. 7. Add wine, oil, parsley and garlic mixture, and grated lemon peel. 8. Beat with fork until well blended. 9. Wash and dry tuna. 10. Arrange in saute or large omelet pan. 11. Pour sauce over tuna and cover with lemon slices. 12. Cook fish over high heat for 7-8 minutes, 13. Remove lemon slices and turn fish over. 14. Cook for another 2 minutes. 15. Slice remaing lemon. 16. Arrange tuna on serving plate. 17. Drizzle with cooking juices. 18. Decorate with uncooked lemon slices and sprigs of parsley. 19. Serve hot or at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
