Grilled tuna with blood orange salsa
3 medium, peeled, sectioned, and cut into 1/2-inch pieces
Uncooked fennel bulb(s)
½ medium, diced
4 medium, green variety, pitted and finely chopped
2 Tbsp, chopped flat leaf
Extra virgin olive oil
20 oz, 4 (5-ounce) steaks
Olive oil cooking spray
- To make salsa, stir together oranges, fennel, olives, parsley, oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper in medium bowl.
- Sprinkle tuna with remaining 1/2 teaspoon of salt and remaining 1/8 teaspoon of pepper. Spray large ridged grill pan with olive oil nonstick spray and set over medium-high heat until hot. Add tuna to pan and cook, turning once, just until pink in center, 4–6 minutes. Serve tuna with salsa.
- Per serving: 1 tuna steak with 1/3 cup salsa