Photo of Grilled Tuna with Fennel, Orange, and Olive Salad by WW

Grilled Tuna with Fennel, Orange, and Olive Salad

Points® value
Total Time
20 min
15 min
5 min
The flavours of the fennel, orange, and olive salad pair well with the grilled goodness of this lean fish. The salty flavour of the kalamata olives make a nice balance with the sweetness of the oranges. To cut the fennel, cut off the fennel fronds, trim the stalks and root and then peel off the outer layer. Slice down the center of the bulb, place each half, flat-side down, on a cutting board, and thinly slice.


Cooking spray

4 spray(s)

Uncooked tuna

20 oz, 4 (5-oz tuna), steak variety (each 3⁄4 inch thick)

Table salt

¾ tsp(s), divided

Black pepper

¼ tsp(s), divided


3 large, navel variety

Uncooked fennel bulb

1 item(s), large, with some fronds attached, cored, and very thinly sliced


2 medium, thinly sliced


12 large, kalamata variety, pitted and coarsely chopped

Red wine vinegar

1 tbsp(s)

Fennel fronds

1 tbsp(s), or parsley, chopped

Olive oil

2 tsp(s)


  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  2. Season fish with 1⁄2 tsp salt and 1⁄8 tsp black pepper. Add fish and cook, turning once, until browned on outside but still pink in center, about 3 minutes per side for rare.
  3. To make salad, cut peel and all white pith from oranges. Working over medium bowl, cut between membranes to release orange segments into bowl. Using slotted spoon, transfer segments to large bowl. (Reserve peel and juice for another use.)
  4. Add sliced fennel and fronds, scallions, olives, vinegar, oil, and remaining 1⁄4 tsp salt and 1⁄8 tsp black pepper to bowl with orange segments and toss gently to combine. Serve fish with salad.
  5. Serving size: 1 tuna steak and about 1 cup salad


Grill extra tuna steaks to use for salads or sandwiches later in the week. Cooked tuna will stay fresh in the refrigerator up to 3 days.