Grilled Tuna with Fennel, Orange & Olive Salad
1
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 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 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.
Ingredients
Cooking spray
4 spray(s)
Uncooked tuna
20 oz
Table salt
¾ tsp
Black pepper
¼ tsp
Orange
3 large
Uncooked fennel bulb
1 item(s)
Scallions
2 medium
Olives
12 olive(s), large
Red wine vinegar
1 Tbsp
Fennel fronds
1 Tbsp
Olive oil
2 tsp
Instructions
1
ff 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
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