Grilled Tuna with Fennel

Instructions

1. 1

   Preheat your grill to high heat (about 450°F). Pat the tuna steaks dry with paper towels and season both sides generously with sea salt, black pepper, and crushed fennel seeds.

   Tip: Dry tuna creates a better crust when grilled; avoid moving it around too much during cooking.

2. 2

   Brush the fennel slices lightly with 2 tablespoons of olive oil and season with salt and pepper. Place them on the grill perpendicular to the grates and cook for 4-5 minutes per side until golden and tender. Transfer to a plate.

   Tip: Grilling fennel caramelizes its natural sugars and mellows its licorice flavor.

3. 3

   Make the vinaigrette by whisking together 4 tablespoons olive oil, lemon juice, red wine vinegar, minced garlic, diced shallot, honey, and fresh dill in a small bowl. Season with salt and pepper to taste.

4. 4

   Place the tuna steaks on the hot grill and cook for 2-3 minutes on the first side without moving them. Flip and cook the other side for another 2-3 minutes for medium-rare (or longer for your preferred doneness).

   Tip: Tuna is best served rare to medium-rare to keep it moist and tender; overcooking will make it dry.

5. 5

   Remove the tuna from the grill and let it rest for 2-3 minutes on a warm plate.

   Tip: Resting allows the juices to redistribute throughout the fish.

6. 6

   Arrange the grilled fennel on serving plates and top each with a tuna steak. Drizzle the lemon-dill vinaigrette over the top and finish with fresh lemon zest.

   Tip: The bright acidity of the vinaigrette cuts through the richness of the tuna beautifully.