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Tuna with fennel, oranges, and mint

Tuna with fennel, oranges, and mint

1
Points® value
Total Time
27 min
Prep
15 min
Cook
12 min
Serves
4
Difficulty
Easy
Orange, fennel, and mint is a delicious sweet, earthy flavour combination. Save some of the fennel fronds, give them a rough chop, and use as a garnish. When it's orange season, swap in bright pink Cara Caras or deep red Blood oranges for a jewel-like pop of colour. Double the fennel mixture and serve as a side dish to other simply-seasoned fish, poultry, and meat recipes. It's also excellent tossed with baby arugula and some crumbled feta in an entree-size salad.

Ingredients

Uncooked fennel bulb

1 item(s), trimmed and sliced

Uncooked tuna

20 oz, tuna steaks (4 5-ounce steaks)

Table salt

½ tsp(s)

Orange

2 medium, navel, peeled and cut into segments

Fresh mint leaves

½ cup(s), torn

Red wine vinegar

2 tbsp(s)

Extra virgin olive oil

2 tsp(s)

Red pepper flakes

⅛ tsp(s)

Instructions

  1. Spray ridged grill pan with nonstick spray and set over medium heat until hot. Add fennel and grill, turning occasionally, until tender and lightly browned, about 8 minutes. Transfer fennel to cutting board.
  2. Sprinkle tuna with ¼ teaspoon salt. Spray same grill pan with nonstick spray. Place tuna on grill pan and grill about 2 minutes on each side for medium.
  3. Meanwhile, stir fennel, orange segments, mint, vinegar, oil, red pepper flakes, and remaining ¼ tsp salt together in large bowl. Top tuna evenly with fennel mixture.
  4. Serving size: 1 tuna steak with ¾ cup salad

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