Thyme and Fennel-crusted Grilled Tuna
Place the thyme, fennel seeds, olive oil and salt in a bowl and blend well. Coat the tuna steaks with the mixture, pressing it into the flesh. Wrap each fillet tightly in plastic wrap and refrigerate for 2 hours or overnight.
Preheat your grill to high and sear the tuna for about 2 minutes on each side. The tuna will be medium in the center. (You also may do this in a heavy sauté pan over medium-high heat using a little peanut or vegetable oil.)
Each serving: 330 cal, 20g fat (3g sat), 65mg chol, 640mg sodium, 2g carb, 1g fiber, 34g protein
Recipe by, PCC Chef