This week I tried a recipe I learned when I worked as kitchen hand for the summertime in a restaurant, it was quite awhile ago and didn't remember perfectly so I improvised a bit.

So let's get to it
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First take some lemon and orange and peel them the most thin you can, the less white skin the better,
start to warm up the oven

![b87gyr.jpg](https://img.esteem.app/b87gyr.jpg)

Put the peels in the oven at the temperature around 50-100 degrees (if you go higher take a closer look they don't get too much burn on them)

![4zga22.jpg](https://img.esteem.app/4zga22.jpg)


Meanwhile the peels are in the oven take out the juice from the lemons and the oranges put the tuna fillet at rest in the juice 

![ibe6k7.jpg](https://img.esteem.app/ibe6k7.jpg)

After the peels get really crunchy take them out the oven, I went for oven potatos with rosamary and oil. Raise the temperature at around 180 degrees for half hour 

![dedcm8.jpg](https://img.esteem.app/dedcm8.jpg)

Grind the lemon and orange peels and add some breadcrumbs

![rk523l.jpg](https://img.esteem.app/rk523l.jpg)

Now you can take the tuna fillet and bless them with the mediterrinean flavour, I only put them on the sides of the meat but it can be tried to go and fill them on every parts 

![x7xqn5.jpg](https://img.esteem.app/x7xqn5.jpg)

Cook in olive oil for a few minutes(I love when the tuna is cooked outside with inside a bit raw)
and add salt at the end

![foyhjt.jpg](https://img.esteem.app/foyhjt.jpg)

I did went for too many minutes on the fire and a bit of the crust and the tuna was too well cooked still good but I prefer it more fresh.
It's really good served with some mayonese spiced up by lemon juice.

Enjoy and have a nice day :D