Thyme and Fennel-crusted Grilled Tuna
Serves: 4
Ingredients
PreparationIngredients
- 1 tablespoon fresh thyme leaves Add to list
- 2 tablespoons crushed fennel seeds Add to list
- 1/3 cup olive oil Add to list
- 1 teaspoon salt Add to list
- Four 4-ounce ahi tuna steaks Add to list
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 , PCC Chef
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.
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.