Grilled tuna with fennel, orange, and olive salad
3
1
1
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
The flavors of the fennel, orange and olive salad pair well with the grilled goodness of this lean fish. The salty flavor of the kalamata olives make a nice balance with the sweetness of the oranges. To slice the orange, you'll want to use a sharper knife so as not to have to press too firmly on the fruit and squeeze out all the juice. When selecting a fennel, look for smooth white skin that's firm. To cut the fennel, cut off the fennel fronds, cut off the root and then peel the outter layer. Slice down the center of the fennel before cutting into thin slices.
Ingredients
Cooking spray
4 spray(s)
Uncooked tuna
20 oz, 4 (5-oz tuna), steak variety, 3/4 inch thick
Table salt
¾ tsp
Black pepper
¼ tsp
Orange(s)
3 large, navel variety
Uncooked scallion(s)
2 medium, thinly sliced
Uncooked fennel bulb(s)
1⅓ item(s), large, cored and very thinly sliced
Olive(s)
12 large, Kalamata variety, pitted, coarsely chopped
Red-wine vinegar
1 Tbsp
Fennel fronds
1 Tbsp, or parsely, chopped
Olive oil
2 tsp