Grilled tuna with fennel, orange, and olive salad
20 oz, 4 (5-oz tuna), steak variety, 3/4 inch thick
3 large, navel variety
2 medium, thinly sliced
Uncooked fennel bulb(s)
1⅓ item(s), large, cored and very thinly sliced
12 large, Kalamata variety, pitted, coarsely chopped
1 Tbsp, or parsely, chopped
- 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.
- 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.
- 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.
- Serving size: 1 tuna steak and about 1 cup salad