Citrus Pesto Tuna with Fennel-Tangerine Salad

5

by: DaisyDoo






Often the large abductor muscle, which was once attached to the scallop’s shell, is left on. Peel it off and discard it. It’s chewy.




ingredients

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serves: 4

4 sushi-grade [ahi] tuna steaks (about 10 ounces each and 1 1/2 inches thick)

MARINADE:

2 medium heads garlic

1/4 cup plus 2 tablespoons extra-virgin olive oil

2 tablespoons finely chopped fresh basil

1 tablespoon finely chopped oregano leaves

1 tangerine zest and juice

1 lemon zest and juice

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

SALAD:

1 cup thinly shaved fennel bulb

1/2 cup tangerine segments

2 tablespoons finely chopped scallions, green tops only

1 tablespoon finely chopped fresh mint

1 tablespoon fresh tangerine juice

1 tablespoon fresh lemon juice

1 tablespoon extra virgin olive oil

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Nutrition Facts
Citrus Pesto Tuna with Fennel-Tangerine Salad

Servings Per Recipe: 4

Amount per Serving

Calories: 666

  • Total Fat: 37.8 g
  •     Saturated Fat: 6.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 107.7 mg
  • Sodium: 868.5 mg
  • Total Carbs: 11.8 g
  •     Dietary Fiber: 2.1 g
  •     Sugars: 4.7 g
  • Protein: 67.6 g
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preparation

1.  To make the marinade: Remove the loose, papery outer skin from the heads of garlic. Using a sharp knife, cut about 1/2 inch off the top to expose the cloves. Place each garlic head on a large square of heavy-duty aluminum foil and drizzle 1 tablespoon of olive oil over the top of the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over Indirect Medium heat until the cloves are soft and golden brown, 45 minutes to 1 hour. When cool enough to handle, squeeze out the garlic cloves into a medium bowl. Add the remaining marinade ingredients, including the remaining 1/4 cup olive oil, and mash the ingredients with the back of a fork. Coat the tuna steaks with the marinade and refrigerate for 20 to 30 minutes before grilling.

2.  To make the salad: In a small bowl, gently mix the salad ingredients.

3.  Grill the tuna steaks over Direct High heat just until the surface is well marked and the center is still red, 3 to 4 minutes, turning once. Remove from the grill and serve warm with the salad.

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comments

Serena

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