Grilled Yellowfin Tuna With Tomato, Fennel, And Citrus Zest
|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)|
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.