Recipe Summary

Prep time: 20 mins
Cook time: 10 mins
Yield: 4 servings

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lower in fat
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Gingered Tuna with Orange-Fennel Slaw
This recipe serves:   

For the fennel slaw:
2 small fennel bulbs, quartered, cored and thinly sliced
1/2 small red onion, thinly sliced
2 oranges, peeled and cut into segments
1/4 cup kalamata olives, pitted and quartered
1/4 cup rice vinegar
1/2 teaspoon sesame oil

For the tuna:
2 tablespoons light soy sauce
2 tablespoons freshly grated ginger
1 tablespoon fresh lime juice
1 teaspoon sugar
4 tuna steaks, 4 to 6 ounces each
freshly ground black pepper

Cooking Instructions
For the fennel slaw:
1. Combine the fennel, red onion, orange segments and olives in a mixing bowl and toss with the rice vinegar and sesame oil to combine. Refrigerate for at least 1 hour or overnight.
(This can be made in advance and stored in the refrigerator for up to 2 days.)

For the tuna:
1. Combine the soy sauce, ginger, lime juice and sugar in a small bowl. Brush this mixture on the tuna steaks and let marinate at room temperature for 15 minutes.

2. Preheat the grill to medium-high.

3. Season the marinated tuna steaks with pepper and grill them to the desired doneness, about 3 minutes per side for medium, depending on the thickness of the steaks.

4. Serve the tuna steaks on a large spoonful of fennel slaw.

Serving Size: 1 tuna steak with fennel slaw

Nutritional Information
Number of Servings: 4
Per Serving
Calories 276 Carbohydrate 23 g
Fat 6 g Fiber 7 g
Protein 34 g Saturated Fat 1 g
Sodium 795 mg    


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