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Grilled Yellowfin Tuna With Tomato, Fennel, And Citrus Zest

Diet.Chef's picture
  Olive oil 1 Tablespoon
  Onion 1⁄2 Cup (8 tbs), chopped
  Fennel bulb 1 , sliced (Reserve Green Tops For Garnish)
  Garlic 2 Clove (10 gm), pressed
  Canned plum tomatoes 4 1⁄2 Ounce (1 Can, With Juice)
  Fennel seeds 1⁄2 Teaspoon
  Lemon zest strip 3
  Orange zest strip 3
  Ground black pepper To Taste
  Yellow fin tuna 4 (Ahi)
  Lemon slices 4 (For Garnish)
  Salt To Taste

Heat a skillet over high heat.
Add the olive oil, then the onion and fennel.
Saute until the onion is translucent, about 3 minutes.
Add the garlic and saute an additional minute.
Add the tomatoes with their juice, the fennel seeds, and the lemon and orange zests.
Bring to a boil, then lower the heat and simmer for 15 minutes.
Add salt and pepper to taste.
Set sauce aside.
Prepare a grill.
Season the tuna steaks with salt and pepper.
Over medium heat (or in a pan with a bit of olive oil), grill the fish until barely cooked through-a few minutes on each side, depending on the thickness of the steaks.
Arrange the steaks on a platter and surround with sauce.
Garnish with the fennel tops and a lemon slice on each tuna steak.

Recipe Summary

Difficulty Level: 
Main Dish
Quick, Healthy
Cook Time: 
20 Minutes

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Grilled Yellowfin Tuna With Tomato, Fennel, And Citrus Zest Recipe