Grilled Tuna and Fennel With Lemon-Mint Vinaigrette
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- ½cup extra-virgin olive oil
- ½cup fresh lemon juice
- 3tablespoons soy sauce
- 1teaspoon kosher salt
- 3small bulbs fennel, quartered
- 47- to 8-ounce tuna steaks, each about 1¼ inches thick
- ¼cup chopped mint
- 2tablespoons chopped chives
- 2tablespoons chopped parsley
- 2teaspoons chopped tarragon
Nutritional analysis per serving (4 servings)
529 calories; 29 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 55 grams protein; 984 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat a charcoal grill or a broiler. In a small bowl, whisk together the oil, lemon juice, soy sauce and salt. Set aside.
- Step 2
Place the fennel in a large microwave-safe bowl, cover with plastic wrap and microwave on high until the fennel just begins to become tender, about 6 to 7 minutes. Drain the fennel and brush it lightly with the oil-and-lemon mixture. Grill or broil until lightly browned and very tender, about 8 to 10 minutes.
- Step 3
Meanwhile, brush the tuna with some of the oil-and-lemon mixture and grill or broil until seared but red in the center, 2 to 3 minutes per side. Transfer to a platter and surround with the fennel. Combine the herbs with the remaining oil-and-lemon mixture and pour it over the tuna. Serve immediately.
Private Notes
Comments
The next time we make this simple, summery dish we would add the zest of one lemon and 1/2 cup of Pernod or another anise flavored alcohol.
The next time we make this simple, summery dish we would add the zest of one lemon and 1/2 cup of Pernod or another anise flavored alcohol.
Delicious as written. The grilled fennel was a real treat!