Tuna and Fennel

The warm weather lends itself to lighter meals and less time in the kitchen. I especially love grilling because I don't have to do any of the work. It's just a matter of getting together the ingredients and letting Los know when dinner is ready to be cooked. I've come to realize how essential marinades are for grilling and I've definitely begun to experiment more with them. I have a few recipes that I use on a regular basis, but I am always looking for new combinations. 

These are two of the tried and true recipes. Los is not a huge fan of fish, but he loved the tuna steaks from first bite. The fennel salad was the same way, it is one of his absolute favorite side dishes (and he can make it all by himself!). 

Marinating

Fennel Salad

Vegetable Kebabs

Tuna Steaks

Tuna Steaks

Ingredients:

1 teaspoon dried oregano, divided

1 teaspoon dried thyme, divided

Salt

Black pepper

2 tablespoons olive oil, divided

4 tuna steaks (about 3/4 inch thick)

4 lemon wedges

Directions:

1. Season one side of the steaks with half of the herbs, salt, pepper and olive oil. 

2. Turn steaks over and season second side of steaks with remaining herbs, salt, pepper and olive oil.

3. Cover and refrigerate until ready to use. 

4. Grill or pan sear tuna until desired temperature. 

Fennel Salad

Ingredients:

1 to 2 fennel bulbs

Olive oil

1 to 2 Lemons

Salt

Pepper

Directions:

1. Clean and halve fennel bulbs; slice or mandolin fennel to desired thickness.

2. Drizzle with olive oil until the fennel is coated and then juice lemons to cover. 

3. Season with salt and pepper, mix and let marinate for at least 30 minutes.