Tuna with Fennel, Oranges, and Mint
1
Points®
Total time: 27 min • Prep: 15 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
Orange, fennel, and mint is a delicious sweet, earthy flavor combination. Save some of the fennel fronds, give them a rough chop, and use as a garnish. When it's orange season, swap in bright pink Cara Caras or deep red Blood oranges for a jewel-like pop of color. Double the fennel mixture and serve as a side dish to other simply-seasoned fish, poultry, and meat recipes. It's also excellent tossed with baby arugula and some crumbled feta in an entree-size salad.
Ingredients
Uncooked fennel bulb
1 item(s), trimmed and sliced
Uncooked tuna
20 oz, tuna steaks (4 5-ounce steaks)
Table salt
½ tsp
Orange
2 medium, navel; peeled and cut into segments
Fresh mint leaves
½ cup(s), torn
Red wine vinegar
2 Tbsp
Extra virgin olive oil
2 tsp
Red pepper flakes
⅛ tsp
Instructions
1
Spray ridged grill pan with nonstick spray and set over medium heat until hot. Add fennel and grill, turning occasionally, until tender and lightly browned, about 8 minutes. Transfer fennel to cutting board.
2
Sprinkle tuna with ¼ teaspoon salt. Spray same grill pan with nonstick spray. Place tuna on grill pan and grill about 2 minutes on each side for medium.
3
Meanwhile, stir fennel, orange segments, mint, vinegar, oil, red pepper flakes, and remaining ¼ tsp salt together in large bowl. Top tuna evenly with fennel mixture.
4
Serving size: 1 tuna steak with ¾ cup salad
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