INGREDIENTS
2 1/2 lb. tuna fillet
Salt and pepper
1 TBSP. extra-virgin olive oil
2 tsp. dried oregano, crushed
1 lemon
1 cup plain greek yogurt (not fat-free)
1/2 English cucumber, finely chopped
3 TBSP. minced shallots
2 TBSP. chopped Italian parsley
2 TBSP. chopped mint leaves
2 TBSP. chopped fresh dillweed
2 TBSP. chopped fresh basil
1/2 tsp. salt
1/4 tsp. black pepper
Pinch crushed red pepper
DIRECTIONS
Preheat oven to 325-degrees.
Line a shallow baking pan with parchment.
Place tuna in prepared pan.
Sprinkle with salt and pepper.
Drizzle with olive oil; rub into tuna.
Sprinkle with oregano.
Roast 25 to 30 minutes or until fish flakes easily when tested in the center with a fork.
Remove zest from lemon; set aside.
Halve lemon; squeeze over tuna.
Top tuna with some of the yogurt; sprinkle with lemon zest and remaining ingredients.
Drizzle with olive oil and pass with remaining yogurt.
Serve chilled or at room temperature.
Serves 10.
