Tuna with fennel, oranges, and mint

2
1
1
Smartpoints value per serving
Total Time
27 min
Prep
15 min
Cook
12 min
Serves
4
Difficulty
Easy
Orange, fennel, and mint is a delicious sweet, earthy flavor combination. Save some of the fennel fronds, give them a rough chop, and use as a garnish. When it's orange season, swap in bright pink Cara Caras or deep red Blood oranges for a jewel-like pop of color. Double the fennel mixture and serve as a side dish to other simply-seasoned fish, poultry, and meat recipes. It's also excellent tossed with baby arugula and some crumbled feta in an entree-size salad.

Ingredients

uncooked fennel bulb(s)

1 item(s), trimmed and sliced

uncooked tuna

20 oz, tuna steaks (4 5-ounce steaks)

table salt

½ tsp

orange(s)

2 medium, navel; peeled and cut into segments

fresh mint leaves

½ cup(s), torn

red wine vinegar

2 Tbsp

extra virgin olive oil

2 tsp

red pepper flakes

tsp

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serving size: 1 tuna steak with ¾ cup salad

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