Grilled Tuna with Orange and Fennel Slaw

This is my rendition of a dish I had years ago at a restaurant in Spain. The sweet and savory slaw is the perfect accompaniment to a perfectly seared piece of tuna.

For the Orange and Fennel Slaw:

1/4 cup orange juice

1 tablespoon Dijon mustard

1 tablespoon olive oil

3 oranges, peeled and segmented

1 fennel bulb, trimmed, cored, and thinly sliced lengthwise

1/2 cup pitted green Spanish olives

1/4 cup thinly sliced red onions

3 tablespoons chopped fresh mint leaves

Pinch of crushed red pepper flakes

Kosher salt and freshly ground black pepper

For the Grilled Tuna:

Vegetable oil, for the grates

4 6-ounce fresh tuna steaks, each about 1-inch thick

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

To make the Orange and Fennel Slaw: In a small bowl, whisk together the orange juice, mustard, and olive oil. In a large bowl place the orange segments, fennel, olives, onions, mint, and red pepper flakes. Add the dressing and toss to combine. Season with the salt and pepper to taste. Cover and refrigerate until ready to serve.

To make the Grilled Tuna: Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Brush both sides of the tuna with olive oil. Generously season with the salt and pepper.

Place the tuna on the grill. Cook, turning once, until just seared on the outside and still rare on the inside, about 3 minutes per side.

To serve, place the tuna on the plate and top with a generous spoonful of the slaw.

Serves 4.

Cooking Tips: To trim and core a bulb of fennel, first cut off the stalks from the top of the bulb and remove any tough outer layers. Then cut the bulb into quarters and remove the hard core with a paring knife.

Tuna steaks are traditionally served rare. If you prefer a more done piece of fish, just cook until your desired temperature is reached.