Grilled Tuna and Fennel With Lemon-Mint Vinaigrette

Ingredients

• ½ cup extra-virgin olive oil
• ½ 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
• ¼ cup chopped mint
• 2 tablespoons chopped chives
• 2 tablespoons chopped parsley
• 2 teaspoons chopped tarragon

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    526 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 54 grams protein; 82 milligrams cholesterol; 1403 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat a charcoal grill or a broiler. In a small bowl, whisk together the oil, lemon juice, soy sauce and salt. Set aside.
2. 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.
3. 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.

30 minutes