Grilled Mint-Rubbed Tuna With Orange And Fennel Relish

Recipe Ingredients

3		Blood oranges - peeled, segmented
		= (or regular, if out of season)
1/2 cup	118ml	Julienned fennel
3 tablespoons	45ml	Thinly-sliced scallion
1 tablespoon	15ml	Currants
1/4 cup	59ml	Red wine vinegar
1 teaspoon	5ml	Honey
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Tuna steaks - (6 to 8 oz ea)
1/4 cup	10g / 0.4oz	Fresh mint leaves
2 tablespoons	30ml	Olive oil

Recipe Instructions

Mix together the oranges, fennel, scallion, currants, vinegar and honey in a medium bowl. Season with salt and pepper and let sit at room temperature for 30 minutes.

Preheat grill.

Rub each tuna steak on both sides with the mint leaves and brush with the olive oil. Season with salt and pepper and grill for 2 minutes on each side for rare or longer for desired doneness.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A11) - from the TV - FOOD NETWORK

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