FENNEL CRUSTED TUNA
FENNEL CRUSTED TUNA
2 1-inch thick tuna steaks (1 pound each)
1 tablespoon + 1 teaspoon of crushed fennel seed (20ml)
1 tablespoon + 2 teaspoon of minced lemon zest (25ml)
1 teaspoon of kosher salt (5ml)
Olive oil spray
Lemon wedges
In a bowl, combine fennel seeds, lemon zest and salt and rub coarsely into the flesh of the tuna. Cover tuna with plastic wrap and refrigerate for 1-4 hours.
Remove the tuna from the fridge and let come to room temperature.
Preheat barbeque to 375°F/190°C or high heat.
Oil the grill and drizzle oil over tuna. Season with salt and pepper.
Place tuna on grill and cook for 2 minutes per side
Serve with fennel tops and lemon wedges as garnish
Yield: 4 servings (of ½ steak each)
2 1-inch thick tuna steaks (1 pound each)
1 tablespoon + 1 teaspoon of crushed fennel seed (20ml)
1 tablespoon + 2 teaspoon of minced lemon zest (25ml)
1 teaspoon of kosher salt (5ml)
Olive oil spray
Lemon wedges
In a bowl, combine fennel seeds, lemon zest and salt and rub coarsely into the flesh of the tuna. Cover tuna with plastic wrap and refrigerate for 1-4 hours.
Remove the tuna from the fridge and let come to room temperature.
Preheat barbeque to 375°F/190°C or high heat.
Oil the grill and drizzle oil over tuna. Season with salt and pepper.
Place tuna on grill and cook for 2 minutes per side
Serve with fennel tops and lemon wedges as garnish
Yield: 4 servings (of ½ steak each)
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