- 0:20 Prep
- 0:55 Cook
- 6 Servings
- Capable cooks
Dressed in a fennel seed and pepper mix, these tasty tuna steaks are crisscrossed on the grill and kissed by sweet balsamic salsa.
Featured in
Nutrition information, Main recipes
Ingredients
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Olive oil, to grease
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3 x 200g punnets grape tomatoes
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10 (about 300g) French shallots, peeled, halved
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60ml (1/4 cup) olive oil
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1/2 teaspoon sugar
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1/2 long fresh red chilli, halved, deseeded, finely chopped
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1 tablespoon balsamic vinegar
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1 tablespoon fennel seeds
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6 (about 150g each) tuna steaks
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1/2 cup fresh basil leaves, torn
Method
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Step 1Preheat oven to 160°C. Brush a baking tray with oil to grease. Line with non-stick baking paper.
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Step 2Place tomatoes and shallot on the prepared tray. Drizzle over 1 tablespoon of oil. Sprinkle with sugar. Season with salt and pepper. Roast for 50 minutes or until tender. Set aside to cool slightly.
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Step 3Combine tomatoes, shallot, chilli, vinegar and the remaining oil in a medium bowl. Cover with plastic wrap and place in the fridge.
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Step 4Meanwhile, place the fennel seeds in a mortar and pound with a pestle until crushed. Season with pepper and stir to combine.
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Step 5Sprinkle fennel mixture over the tuna.
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Step 6Heat a barbecue grill on high. Drizzle a little oil over the tuna and season lightly with salt. Cook the tuna on grill for 2 minutes each side for medium or until cooked to your liking.
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Step 7Add the basil to the tomato mixture and combine. Divide the tuna among serving plates. Top with salsa to serve.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
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1137 kj
Energy
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11g
Fat Total
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2g
Saturated Fat
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3g
Fibre
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37g
Protein
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68mg
Cholesterol
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90.02mg
Sodium
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4g
Carbs (sugar)
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4g
Carbs (total)
All nutrition values are per serve
Notes
Time plan tip: Prepare to the end of step 4 up to 1 day ahead. Store fennel in an airtight container at room temperature. Continue to the end of step 5 up to 4 hours ahead. Cover and store tuna in the fridge. Continue from step 6 just before serving.
- Author: Cynthia Black
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
Source: taste.com.au
