Thyme and Fennel-crusted Grilled Tuna

Serves: 4

Your rating: None (1 vote)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

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 Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: grilling, seafood, tuna

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