Tuna Steaks with Orange and Fennel Salad
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 7 min.
Ready in
Ingredients
for
4
- For Marinated Tuna Steaks
- ¼ cup Orange juice
- ¼ cup soy sauce
- 1 Tbsp lemon juice
- 2 Tbsps olive oil
- 2 Tbsps chopped, fresh parsley
- 1 clove garlic cloves (peeled minced)
- ½ tsp chopped, fresh oregano
- ½ tsp ground Black pepper
- 4 Tuna steak 110g|4 ounces each (trim any skin or dark spots from the tuna steak)
- For Orange and Fennel Salad
- 4 Oranges
- 2 small Fennel bulb
- ½ Red onion (peeled and thinly sliced)
- 1 cup Baby greens
- 2 Tbsps fresh lemon juice
- 1 Tbsp soy sauce
- ¼ cup extra virgin olive oil
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
For Marinated Tuna Steaks:
2.
In a large non-reactive dish, mix together the orange juice, soy sauce, lemon juice, olive oil, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
3.
Preheat grill or grill pan for high heat. Lightly oil grill grate or grill pan. Grill until the tuna steaks are cooked to taste, 2 to 3 minutes per side for rare, and 4 to 6 minutes for medium. Baste occasionally with the marinade. The steaks should be nicely browned on the outside. Discard any remaining marinade.
4.
For Orange and Fennel Salad:
5.
Peel the oranges and remove all the white pith. Separate the oranges into segments, cutting inside the separating skins. Cut the segments in half if desired, reserving any juice.
6.
Wash and trim the fennel and cut in half lengthwise. Cut out the stalk and thinly slice. Reserve a few of the fennel leaves.
7.
In a large bowl, combine the orange segments, fennel, sliced onion and baby greens. In a small bowl, whisk lemon juice, soy sauce, olive oil, salt and pepper until thoroughly incorporated. Drizzle over salad and toss to coat.
8.
To Serve:
9.
Divide tuna steaks and salad between serving plates and serve.
