Tuna With Fennel And Lemon Vinaigrette - cooking recipe

Ingredients

1 tbsp olive oil
2 tbsp lemon juice
1/4 cup fresh mint leaves, finely chopped
1 tbsp white wine vinegar
2 bulbs fennel (1 1/4 lb), stalk and core discarded, cut into quarters
4 None tuna steaks (1 1/2 lb)

Preparation

Oil a grill pan and place over medium-high heat. Combine olive oil, lemon juice, mint and vinegar in a small bowl. Brush fennel with oil mixture then grill for 10 mins, turning often.
Meanwhile, preheat broiler. Brush fish with oil mixture then broil until just cooked through, or until cooked to your liking.
Drizzle fish and fennel with remaining oil mixture and season. Serve.