Ingredients
Cilantro gremolata
Grilled tuna and fennel
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.