Grilled Tuna And Fennel With Lemon Mint Vinaigrette Recipes

GRILLED TUNA WITH CARAMELIZED ONIONS, CINNAMON AND MINT

Steps:

• Heat the olive oil over medium heat in a large saute pan. Add the onions, sugar, cinnamon and red pepper flakes and sprinkle with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes. Stir in a few tablespoons of water and the vinegar. Taste and season with salt and pepper. Stir in the mint and chopped parsley just before serving.
• Heat the grill to high for direct grilling. Brush the tuna on both sides with the canola oil and sprinkle with salt and pepper. Grill the tuna until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 2 minutes each side.
• Slice the tuna steaks thickly across the grain and shingle them on a serving platter. Spoon the onion mixture down the center. Keep at room temperature about 15 minutes before serving.

GRILLED TUNA

Steps:

• Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
• Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
• Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.

TUNA, FENNEL, AVOCADO, AND TANGERINE SALAD WITH CITRUS VINAIGRETTE

Steps:

• Heat grill to high. Brush tuna with oil; sear 1 1/2 minutes per side. Remove from grill; set aside to cool.
• Dressing
• Combine first 6 ingredients in a bowl; whisk until blended. Stir in zests. Add salt and pepper. Toss frisée with 1 tablespoon dressing. Divide frisée between 2 bowls; surround frisée with fennel slices. Top with orange, tangerine and avocado. Drizzle each bowl with 1 tablespoon dressing. Thinly slice tuna and place half on top of each salad. Top with fennel fronds.

GRILLED TUNA AND FENNEL WITH LEMON-MINT VINAIGRETTE

Steps:

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

GRILLED FENNEL DUSTED TUNA WITH TOMATOES AND EGGPLANTS

Steps:

• Prepare ingredients for grilling: Heat the oven to 350 degrees F.
• Cut the eggplants in half, toss them in some olive oil, and season them with salt and pepper. Put them cut side down on a baking sheet and bake for 20 minutes. Meanwhile, cut the tomatoes in half, toss them in some olive oil, and season them with salt and pepper; set aside. Toast the fennel seeds in a dry skillet over medium heat just until they become fragrant, about 1 minute. Grind them to a powder in a spice mill. Brush some olive oil onto the tuna steaks and sprinkle them with the ground fennel. Cover and refrigerate until ready to grill.
• Make the sauce: Cook the chicken stock with the lemon peel over medium-high heat for about 10 minutes, or until it has reduced by half. Take the pan off the heat and discard the lemon peel. Stir in the paprika and creme fraiche and season it with a little salt and pepper. Buzz the sauce with an immersion blender (or process it in a regular blender) until it is foamy.
• Get grilling: Heat the grill; brush the grate with some olive oil. Season the tuna with salt and pepper and drizzle over some olive oil. Grill them until medium-rare (or to your liking), about 3 to 4 minutes per side. Grill the tomatoes and eggplant until slightly charred. Put the grilled tomatoes and eggplant into a bowl and toss them with some of the sauce.
• To serve: Top the tuna steaks with the grilled tomato and eggplant salad. Spoon some more warm sauce over and garnish with torn basil leaves.

SEARED TUNA WITH FENNEL-AND-LEMON SLAW

Steps:

• To make the slaw, whisk together in a large bowl the zest, lemon juice, olive oil, salt and black pepper. Add the fennel, toss and refrigerate for 1 hour. Carefully wrap the fennel fronds in plastic to keep them fresh, then refrigerate.
• When ready to serve, generously season the tuna on both sides with salt and pepper. Place a large, heavy skillet over medium-high heat. When the skillet is very hot, add the oil and immediately add the tuna. Cook, turning once, until the tuna is seared on the outside but still very pink at the center, about 5 to 10 minutes depending on its thickness.
• Slice the tuna into thin slices. Lay them over 4 serving plates, place a mound of slaw in the center of each plate, garnish with the chopped fennel fronds and serve.