Tuna with fennel, oranges, and mint
Uncooked fennel bulb(s)
1 item(s), trimmed and sliced
20 oz, tuna steaks (4 5-ounce steaks)
2 medium, navel; peeled and cut into segments
Fresh mint leaves
½ cup(s), torn
Extra virgin olive oil
Red pepper flakes
- Spray ridged grill pan with nonstick spray and set over medium heat until hot. Add fennel and grill, turning occasionally, until tender and lightly browned, about 8 minutes. Transfer fennel to cutting board.
- Sprinkle tuna with ¼ teaspoon salt. Spray same grill pan with nonstick spray. Place tuna on grill pan and grill about 2 minutes on each side for medium.
- Meanwhile, stir fennel, orange segments, mint, vinegar, oil, red pepper flakes, and remaining ¼ tsp salt together in large bowl. Top tuna evenly with fennel mixture.
- Serving size: 1 tuna steak with ¾ cup salad