Grilled Tuna Steaks With Fennel Salad - cooking recipe

Ingredients

2 oz fresh cilantro, reserving some for garnish
1/2 cup orange juice
1 None red chili, deseeded and chopped
3 cloves garlic, peeled, 2 chopped, 1 crushed
4 tbsp olive oil
4 x 1/3 lb tuna steaks
2 tbsp white wine vinegar
1 tbsp honey
1 bulb fennel (about 2/3 lb), thinly sliced
1/2 lb romaine lettuce, cut into bite-sized pieces
2/3 lb tomatoes, cut into wedges
1 None avocado, peeled and cut into wedges
2 tbsp mayonnaise
3 tbsp plain yogurt
3 tbsp low-fat milk
1 tbsp wholegrain mustard
None pinch sugar
1/3 cup sliced almonds
None None orange wedges, for garnish
None None ciabatta bread, to serve

Preparation

To marinate the tuna, add the cilantro, the orange juice, chili pepper, garlic and 2 tbsp oil to a blender and puree. Place the tuna in a dish, baste with the cilantro mixture and leave for at least 1 hour.
Meanwhile, to make the salad, whisk the vinegar and honey together in a bowl. Season with salt and black pepper. Gradually whisk in 2 tbsp oil. Toss with the fennel, lettuce, tomatoes and avocado.
To make the salad dressing, mix the mayonnaise, yogurt, milk, mustard and crushed garlic in a separate bowl. Season with salt, black pepper and a pinch of sugar.
Remove the tuna from the marinade and pat dry. Preheat the broiler and cook the tuna for 3-4 mins on each side. Arrange on plates with the salad, sprinkle with the almonds and garnish with the orange wedges and the reserved cilantro. Serve with the dressing and ciabatta bread on the side.