Grilled Tuna with Tangerines

Yield: 4 Servings

del.icio.us

Ingredients:
1 pound fresh tuna center, cut into four 4 ounces steaks, 1 inch thick
4 tangerines
16 sprigs fresh fennel leaf

Marinade:
1 tablespoon soy sauce
1/4 cup olive oil
1 tablespoon fresh fennel leaf, chopped
2 teaspoons fresh celery leaves
1/2 teaspoon fresh thyme, chopped
1 small bay leaf, broken
2 teaspoons tangerine zest, grated
Black pepper to taste

Tangerine and Fennel Vinaigrette:
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup olive oil
1/2 teaspoon tangerine zest, grated
2 tablespoons fresh fennel leaf
Salt and black pepper to taste

Directions:

1. For the marinade, combine all marinade ingredients in a nonreactive bowl.

2. Put tuna steaks into marinade and refrigerate 30 min, turning occasionally.

3. Break 2 of the tangerines into sections. Squeeze the remaining 2 tangerines, pour juice over sectioned tangerines, and set aside.

4. Heat grill. Add mesquite or hickory chips for additional flavor (optional).

5. Remove tuna steaks from marinade and grill over hot fire until fish is just springy to the touch, 1 to 2 minutes per side. Tuna should be rare to medium rare.

6. Divide each tuna steak into 3 to 4 slices, cutting against the grain. Drain tangerine sections and reserve juice. Arrange tuna slices with drained tangerine sections and fennel sprigs in fan shape on individual plates, cover, and chill. Reduce tangerine juice by one-fourth over medium-high heat and use to make vinaigrette.

7. For the vinaigrette, combine vinegar, reduced tangerine juice, and mustard in a nonreactive bowl. Whisk in oil and season with tangerine zest, chopped fennel leaves, and salt and pepper to taste.

8. Drizzle dressing over grilled tuna just before serving.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
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Buon Apetite !!
Bom apetite !!