Skip to main content
Mariner's Menu

Grilled Tuna with Fennel


  • 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


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.

Erika Young, Coastal and Marine Education Specialist