Grilled tuna with fennel, orange, and olive salad

SmartPoints® value per serving
Total Time
20 min
10 min
10 min
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.


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


3 large, navel variety

Uncooked scallion(s)

2 medium, thinly sliced

Uncooked fennel bulb(s)

1 item(s), large, cored and very thinly sliced


12 large, Kalamata variety, pitted, coarsely chopped

Red-wine vinegar

1 Tbsp

Fennel fronds

1 Tbsp, or parsely, chopped

Olive oil

2 tsp


  1. Sprinkle tuna with ½ teaspoon salt and ⅛ teaspoon pepper. Spray a large grill pan with nonstick spray and place on medium-high heat. Add tuna and cook, turning once, until browned on outside but still pink in center, about 5 minutes.
  2. Meanwhile, to make salad, cut slice off top and bottom end of each orange. Stand orange on one end and slice off peel and white pith, turning orange as you cut. Cut orange in half lengthwise, then slice into half-moons. Place oranges in large bowl.
  3. Add scallions, fennel, olives, vinegar, fennel fronds, remaining 2 teaspoons oil, remaining ¼ teaspoon salt, and remaining ⅛ teaspoon pepper to bowl and toss gently to combine. Serve tuna with salad.
  4. 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.