I did some cooking on this trip and this dish turned out to be one of our favorites. Inspired by our visit to Vetri, I began to re-read Rustic Italian Food. This recipe for grilled tuna appealed to everyone in the house and after a visit to the fish monger for the ahi tuna and the green grocer for the orange and fennel, we were good to go.
Grilled Tuna with Fennel and Orange
- 4 ahi tuna steaks, 5 ounces each
- 2/3 cup plus 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh rosemary, coarsely torn
- 1 fennel bulb
- 2 seedless oranges
- Salt and freshly ground pepper
- 1 tablespoon chopped fresh flat-leaf parsley
Place the tuna steaks between sheets of plastic wrap and pound to a 1/2-inch thickness.Put the fish into a ziplock bag with 2/3 cup of olive oil and the rosemary. Marinate for 4 to 6 hours in the refrigerator.
Trim the stems and 1-inch of the top of the fennel bulb. Shave the fennel into 1/8-inch-thick half moons. Remove the core , the dark green parts and the outer layers of the bulb. There should be approximately 2 cups of fennel.
Divide the oranges into segments (supremes). Work over a bowl to catch the juice. Reserve 1 tablespoon of the juice and pour into the bowl. Whisk 3 tablespoons of olive oil into the juice until it is blended with the juice. Season with salt and pepper. Add the fennel and oranges and toss to coat. Taste and add more salt and pepper if needed.
Remove the tuna from the refrigerator and let stand at room temperature. Season with salt and pepper.
Heat your grill or your grill pan. When the pan is hot, put the tuna steaks on. Grill for 1 to 2 minutes. Turn a quarter turn and grill for another minute or two. This way you will have cross-hatching on the fish. Grill on one side only. Use a spatula to flip the fish onto the plate so that the grilled side is facing up.
Arrange the salad over the tuna, drizzling on some of the vinaigrette, Garnish with parsley.
You can simplify the preparation of this dish by preparing the oranges ahead of time and storing them in the refrigerator in a covered container.