INGREDIENTS
1 1/2 cups packed flat-leaf parsley
1 lemon
2 TBS chopped dill
3 cloves garlic, chopped
1 tsp lemon pepper
4 tuna steaks, 3/4 inch thick
2 cups quick-cook brown rice
1 can (14 1/2 ounce) chicken broth
1 cup mixed sweet red and orange peppers, diced
Lemon slices, for garnish
DIRECTIONS
Preheat oven to 450 degrees.
Coat a glass baking dish with nonstick spray.
Chop parsley; you will need 3/4 cup.
Grate the lemon; you will need 1 TBS of zest. Juice the lemon; you need 2 TBS; set aside.
In a bowl, mix parsley, grated lemon peel, dill, garlic and 3/4 tsp of the lemon pepper. Set gremolata aside.
Place the tuna in a prepared baking dish and drizzle with reserved lemon juice. Season with remaining 1/4 tsp lemon pepper.
Bake at 450 degrees for 15 minutes or until fish flakes easily.
Meanwhile, prepare rice following package directions, substituting chicken broth for the water.
Stir in the peppers and 2 TBS of the gremolata; cover and let stand for 5 minutes.
Sprinkle remaining gremolata over the tuna and serve with the rice. Garnish with lemon.
Serves 4.
