Grilled Tuna And Fennel With Lemon Mint Vinaigrette Food

TUNA STEAKS WITH FENNEL

Steps:

• Heat the olive oil in a large, heavy nonstick skillet over medium heat. Add the leek and cook, stirring, until leeks are limp, about 3 minutes. Add the garlic and cook, stirring, until the mixture is fragrant, 30 seconds to a minute. Add the fennel and a generous pinch of salt and cook, stirring often, until it begins to soften, about 5 minutes. Turn the heat to low, cover and cook slowly for 30 to 40 minutes, stirring often. Stir in the lemon juice, taste and adjust seasonings. The mixture should be very soft.
• Meanwhile, season the albacore steaks with salt and pepper and heat the remaining olive oil in another pan over medium-high heat. Sear the albacore steaks for 30 seconds on each side. Place on top of the fennel. Cover the pan, turn the heat down to medium-low and simmer for another 5 to 10 minutes, until the fish is cooked through.
• Sprinkle on the parsley and serve, laying the fish on top of the fennel, with lemon wedges on the side.

TUNA, FENNEL, AVOCADO, AND TANGERINE SALAD WITH CITRUS VINAIGRETTE

Steps:

• Heat grill to high. Brush tuna with oil; sear 1 1/2 minutes per side. Remove from grill; set aside to cool.
• Dressing
• Combine first 6 ingredients in a bowl; whisk until blended. Stir in zests. Add salt and pepper. Toss frisée with 1 tablespoon dressing. Divide frisée between 2 bowls; surround frisée with fennel slices. Top with orange, tangerine and avocado. Drizzle each bowl with 1 tablespoon dressing. Thinly slice tuna and place half on top of each salad. Top with fennel fronds.

GRILLED TUNA AND FENNEL WITH LEMON-MINT VINAIGRETTE

Steps:

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

GRILLED TUNA RUBBED WITH FRESH MINT WITH ORANGE AND FENNEL RELISH

Steps:

• Mix together the oranges, fennel, scallion, currants, vinegar and honey in a medium bowl. Season with salt and pepper and let sit at room temperature for 30 minutes. Preheat grill. Rub each tuna steak on both sides with the mint leaves and brush with the olive oil. Season with salt and pepper and grill for 2 minutes on each side for rare or longer for desired doneness.

GRILLED TUNA WITH HERBED TOMATO, GARLIC AND LEMON SAUCE

Steps:

• In a medium bowl, stir together the tomatoes, olive oil, lemon juice, garlic and salt. Set aside for about 2 hours to allow the flavors to blend.
• Light a grill or preheat the broiler. Stir the fresh herbs into the tomato sauce.
• Grill or broil the tuna about 4" from the heat, turning once, until charred outside and still pink in the center, 3 to 4 minutes per side.
• Transfer the tuna to a large platter and cut into thick strips. Thop with half of the tomato suace and pass the remainder.