Recipe Summary test



Ingredient Checklist


Instructions Checklist
  • Place the tuna between 2 pieces of wax or parchment paper and pound out to 1/8 inch thick. Season both sides with salt and pepper.

  • In a shallow bowl, combine the breadcrumbs, orange peel, parsley and garlic.

  • On a work surface, cut off the ends of each orange. Working with 1 at a time, stand the oranges upright and cut off the peel in strips from top to bottom. Working over a bowl, cut between the orange membranes to release each segment. Transfer the segments to a work surface, chop, then return to the bowl. Add the scallions and oregano, drizzle with EVOO and season with salt and pepper.

  • Coat the fish with the seasoned breadcrumbs, pressing to adhere. In a large nonstick skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add 2 tuna cutlets and cook, turning once, until golden, 3 to 4 minutes; transfer to a platter. Repeat with the remaining fish, adding more EVOO as needed.

  • In a medium bowl, toss the arugula with the lemon juice and a drizzle of EVOO; season with salt and pepper. Top the fish with the orange-and-scallion salsa and serve with the salad.