Grilled Tuna and Fennel with Cilantro Gremolata

Name: Grilled Tuna and Fennel with Cilantro Gremolata
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1/4 cup (60 ml) chopped cilantro; 2 tablespoons (30 ml) toasted pine nuts, chopped; 1/4 red bell pepper, diced; Grated zest of 1 lemon; Juice of 1/2 lemon; 1/2 teaspoon (2.5 ml) sambal oelek or to taste; Salt and pepper; 2 fennel bulbs; 3 tablespoons (45 ml) olive oil; 4 tuna steaks, about 6 oz (170 g) each, left at room temperature for 20 minutes

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Preparation 25 MIN

Cooking 20 MIN
Servings 4

Ingredients
Preparation

Ingredients

Cilantro gremolata

1/4 cup (60 ml) chopped cilantro
2 tablespoons (30 ml) toasted pine nuts, chopped
1/4 red bell pepper, diced
Grated zest of 1 lemon
Juice of 1/2 lemon
1/2 teaspoon (2.5 ml) sambal oelek or to taste
Salt and pepper

Grilled tuna and fennel

2 fennel bulbs
3 tablespoons (45 ml) olive oil
4 tuna steaks, about 6 oz (170 g) each, left at room temperature for 20 minutes

Preparation

Cilantro gremolata

In a bowl, combine all the ingredients. Season with salt and pepper. Set aside.
Preheat the grill, setting the burners to medium.

Grilled tuna and fennel

Cut the stalks from the fennel, leaving 2.5 cm (1 inch) on the bulb. Cut the bulbs into 1-cm (1/2-inch) slices or 8 pieces.
In a bowl, gently toss the fennel with half the olive oil. Grill the fennel until tender, about 3 minutes per side. Season with salt and pepper. Keep warm.
Brush the tuna with oil. Grill 2 to 4 minutes per side or to desired doneness. Season with salt and pepper.
Serve the tuna on a bed of grilled fennel and sprinkle with the gremolata.