Recipe Summary

Prep time: 20 mins
Cook time: 10 mins
Yield: 1 servings

Ratings & Reviews

User rating:rating

Rated by 2 visitors

This recipe is...

  • low in fat
  • rich in protein
  • lower in carbs
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Gingered Tuna with Orange-Fennel Slaw

This recipe serves: 
For the fennel slaw:
1/2 small fennel bulb, quartered, cored and thinly sliced
2 tablespoons diced red onion
1/2 orange, peeled and cut into segments
1 tablespoon kalamata olives, pitted and quartered
1 tablespoon rice vinegar
drizzle of sesame oil
For the tuna:
2 teaspoons light soy sauce
2 teaspoons freshly grated ginger
1 teaspoon fresh lime juice
1/4 teaspoon sugar
1 tuna steak, 4 to 6 ounces
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 steak with pepper and grill them to the desired doneness, about 3 minutes per side for medium, depending on the thickness of the steak.

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

Serving Size: 1 tuna steak with fennel slaw

Nutritional Information

Number of Servings: 1

Per Serving

  • Calories
  • 276
  • Carbohydrate
  • 23 g
  • Fat
  • 6 g
  • Fiber
  • 7 g
  • Protein
  • 34 g
  • Saturated Fat
  • 1 g
  • Sodium
  • 795 mg