This may look fancy but I promise it’s super simple and takes less than 20 minutes to make! 

1 lb. tuna steak, cubed
Salt and pepper to taste

For the gremolata:
5-8 sprigs fresh oregano
2 garlic cloves
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon red/white wine vinegar
1/4 teaspoon red pepper flakes (optional)

For the tomatoes:
1 pint cherry tomatoes
2 garlic cloves
2 tablespoons olive oil
Salt and pepper to taste


  1. Add the cubed tuna to skewers, and season with salt and pepper on both sides.
  2. Grill the tuna in a grill pan or on a grill for 2-4 minutes on each side, to preferred doneness.
  3. Meanwhile, chop all of the gremolata ingredients using a sharp knife or food processor. Set side.
  4. Heat up a wide pan over high heat, add in the tomatoes, garlic, olive oil, salt, and pepper. Cook covered for 10 minutes until the tomatoes start to burst. Stir occasionally.
  5. Once the tuna is cooked, top with the gremolata and serve with cooked tomatoes.

Naomi Hazan is a self-taught chef based in New York. She’s been in love with food for as long as she can remember and credits that mostly to her strong Middle Eastern roots and family. Naomi started cooking at the age of 12 for family, holidays, and small get-togethers among her friends. Today, she caters for all types of affairs, from intimate sheva brachos to events for hundreds of people. Naomi always had a strong belief that good food is one of the best ways to bring people together - after all, some of the best times are shared over a great meal. Naomi can be reached at This email address is being protected from spambots. You need JavaScript enabled to view it.