1. Preheat a griddle pan until very hot. 2. Rub the tuna steaks with 2tbsp of the oil. Cook on the griddle pan for 1 minute on each side. Then season with salt and pepper and place on a chopping board to rest for 1 minute. 3. To prepare the gremolata, place the parsley and the garlic on a chopping board and finely chop with a sharp knife. Place in a bowl and grate over the zest of ½ the lemon. Mix and set aside. 4. Cut the tomatoes in half and cook, on the cut-side, in a frying pan. For 30 second to make them soft. Add balsamic vinegar. 5. Place the arugula on a serving plate and lay the tuna steaks on top. Add the tomatoes and drizzle over the gremolata and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
