Grilled Yellowfin Tuna With Tomato, Fennel, And Citrus Zest Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| 1 fennel bulb, sliced (reserve green tops for garnish) | ||
| Garlic | 2 Clove (5gm), pressed | |
| Plum tomatoes | 1 Can (10oz) | |
| Fennel seeds | 1/2 Teaspoon | |
| Lemon zest strip | 3 | |
| Orange zest strip | 3 | |
| Ground black pepper | 1 To taste | |
| 4 yellowfin tuna (ahi) steaks | ||
| 4 thin lemon slices, for garnish | ||
| Salt | To Taste | |
Directions
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.
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.
Chef
