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Sliced Tuna Steak Salad With Cherry Tomatoes, Lemon & Garlic

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“A tasty summery dish.”
READY IN:
10mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  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.

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