Recipe
- 4 tuna steaks, about 6 ounces each
- 2 tablespoons chopped fresh parsley
- ½ cup chopped green onions, including tops
- 1 teaspoon dried fennel seeds, ground
- ¼ teaspoon sea salt
- freshly ground black pepper
- ¼ cup avocado oil
- 3 tablespoons fresh lime juice
Combine parsley, onion, fennel, salt, pepper, oil and lime juice in shallow dish. Reserve 2 tablespoons for basting. Place steaks in remaining marinade for 30 minutes, turning once.
Preheat charcoal or gas grill to high. Carefully oil grill grate. Place steaks on grill and cook for about 2 to 3 minutes per side. Baste steaks occasionally with remaining marinade. If a well-done center is desired, grill a few minutes longer per side.
Contributed by Vanda Lewis Adapted From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
DID YOU KNOW?
Yellowfin tuna are torpedo shaped with bright yellow dorsal and anal fins. They also have a bright yellow stripe down their side and are highly migratory.
