Grilled Tuna and Fennel with Cilantro Gremolata
Grilled Tuna and Fennel with Cilantro Gremolata
Ingredients
- 1/4 cup (60 ml) chopped cilantro
- 2 tablespoons (30 ml) toasted pine nuts, chopped
- 1/4 red bell pepper, diced
- Grated zest of 1 lemon
- Juice of 1/2 lemon
- 1/2 teaspoon (2.5 ml) sambal oelek or to taste
- Salt and pepper
- 2 fennel bulbs
- 3 tablespoons (45 ml) olive oil
- 4 tuna steaks, about 6 oz (170 g) each, left at room temperature for 20 minutes
Instructions
- In a bowl, combine all the ingredients. Season with salt and pepper. Set aside.
- Preheat the grill, setting the burners to medium.
Grilled Tuna and Fennel with Cilantro Gremolata