By Rosie Hawthorne | Outer Banks Voice
My tuna connection has been keeping me well-supplied with some lovely tuna fillets this season. And just to keep it interesting, I’ve been coming up with all sorts of preparations for this wonderful fish. Today’s tuna dish is “Herbalicious Tuna.” It’s seared and sliced tuna steaks accented with a fresh herbal condiment – my variation on gremolata and chimichurri sauces. It combines the citrusy fragrance of lemon zest with the grassiness of parsley, the sweetness and pepperiness of basil, the refreshing coolness of mint, and the savory pungency of garlic. A simple tomato and cucumber salad serves as an accompaniment. Everything is light, summery, and fresh.