Tuna steaks are the oceans answer to a meaty style fish, substantial enough to satisfy the most discerning porterhouse or rib eye enthusiast; a cut of fish you can really sink you teeth into. There are endless possibilities for a thickly cut fresh tuna steak but this simple preparation for Grilled Tuna with Gremolata can not be beat. A high quality piece of tuna, freshly sliced from a respected fish monger with a combination of garden herbs, lemon peel and garlic make Grilled Tuna with Gremolata an effortless entree.
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The flavors of the Mediterranean transcend international boarders, reflecting the history and geography of the overall region. Each country or culture interprets the bounty of their local harvest in a unique and special way. Citrus fruit, in particular lemon is indigenous to the Medeterrean climate and is incorporated into the foods of the surrounding cultures. Although 
Salmon is not a fish that is native to Italian waters and something I had never seen until more recently when in Italy, mostly in upscale restaurants. The rich, fatty nature of salmon pairs perfectly with so many indigenous Italian herbs, produce and products. A grilled salmon steak with a drizzle of Balsamico; a freshly chopped tomato, garlic and herb topping; or perhaps simply set on a bed of wood roasted cannellini beans with a touch of Extra Virgin Olive Oil… Oh the possibilities are endless…. 
