GRILLED TUNA AND FENNEL WITH LEMON-MINT VINAIGRETTE

Grilled Tuna and Fennel With Lemon-Mint Vinaigrette image

Provided by Molly O'Neill

Categories dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup extra-virgin olive oil
1/2 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 1/4 inches thick
1/4 cup chopped mint
2 tablespoons chopped chives
2 tablespoons chopped parsley
2 teaspoons chopped tarragon

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.

Nutrition Facts : @context http, Calories 529, UnsaturatedFat 24 grams, Carbohydrate 13 grams, Fat 29 grams, Fiber 5 grams, Protein 55 grams, SaturatedFat 4 grams, Sodium 984 milligrams, Sugar 6 grams, TransFat 0 grams