INGREDIENTS
4 yellowfin tuna steaks, halved
Salt and pepper
1 1/2 cups breadcrumbs
3 large naval oranges plus grated peel of 1 orange
1/3 cup finely chopped parsley
2 large cloves garlic, finely chopped
4 scallions or 1/2 red onion, finely chopped
2 sprigs oregano, finely chopped
Extra virgin olive oil for drizzling and frying
4 cups arugula leaves
DIRECTIONS
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.
After peeling all 3 oranges, remove the orange segments, chop and place in a bowl.
Add the scallions and oregano, drizzle with the oil and season with salt and pepper.
Coat the fish with the breadcrumbs, pressing to adhere.
In a large nonstick skillet, heat 2 TBSP. of the oil over medium-high heat.
Add the tuna cutlets and cook, turning once until golden.
Repeat with remaining fish, adding more oil as needed.
In a medium bowl, toss the arugula with the lemon juice and a drizzle of the oil.
Season with salt and pepper.
Top the fish with the orange-and-scallion salsa and serve with the salad.
Serves 4.
