Grilled Tuna and Fennel With Lemon-Mint Vinaigrette

By Molly O’Neill

Published August 8, 1998

Total Time
30 minutes
Rating
4(38)
Comments
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Featured in: FOOD; Worth a Mint

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Ingredients

Yield:4 servings

  • ½ cup extra-virgin olive oil

  • ½ cup fresh lemon juice

  • 3 tablespoons soy sauce

  • 1 teaspoon kosher salt

  • 3 small bulbs fennel, quartered

  • 4 7- to 8-ounce tuna steaks, each about 1 ¼ inches thick

  • ¼ cup chopped mint

  • 2 tablespoons chopped chives

  • 2 tablespoons chopped parsley

  • 2 teaspoons chopped tarragon

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

13 grams carbs; 83 milligrams cholesterol; 529 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 29 grams fat; 5 grams fiber; 984 milligrams sodium; 55 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat a charcoal grill or a broiler. In a small bowl, whisk together the oil, lemon juice, soy sauce and salt. Set aside.

  2. Step 2

    Place the fennel in a large microwave-safe bowl, cover with plastic wrap and microwave on high until the fennel just begins to become tender, about 6 to 7 minutes. Drain the fennel and brush it lightly with the oil-and-lemon mixture. Grill or broil until lightly browned and very tender, about 8 to 10 minutes.

  3. Step 3

    Meanwhile, brush the tuna with some of the oil-and-lemon mixture and grill or broil until seared but red in the center, 2 to 3 minutes per side. Transfer to a platter and surround with the fennel. Combine the herbs with the remaining oil-and-lemon mixture and pour it over the tuna. Serve immediately.

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Ratings

4 out of 5
38 user ratings
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Comments

333 Sunset

The next time we make this simple, summery dish we would add the zest of one lemon and 1/2 cup of Pernod or another anise flavored alcohol.

333 Sunset

The next time we make this simple, summery dish we would add the zest of one lemon and 1/2 cup of Pernod or another anise flavored alcohol.

Suzanne

Delicious as written. The grilled fennel was a real treat!

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