dish
Gingered Tuna with Orange-Fennel Slaw

4
Serves
276
Calories
13
Nutrients
14
Vitamins

Ingredients

2 small fennel bulbs , quartered, cored and thinly sliced
1/2 small red onion , thinly sliced
1/4 cup kalamata olives , pitted and quartered
1/4 cup rice vinegar
1/2 teaspoon sesame oil
2 tablespoons light soy sauce
2 tablespoons freshly grated ginger
1 tablespoon fresh lime juice
1 teaspoon sugar

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

Nutrition Information

Number of Servings: 4
Serving Size
0
Calories
276
Protein
34 g
Total Carbohydrate
23 g
Dietary Fiber
7 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
9 g
Total Fat
6 g
Saturated Fat
1 g
Monounsaturated Fat
3 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
66 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
48 %
Percent Calories from Carbohydrate
33 %
Percent Calories from Fat
19 %
Vitamin A
289 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
22 mg
Vitamin B6
2 mg
Vitamin B12
1 mcg
Biotin
0 mcg
Vitamin C
56 mg
Vitamin D
0 IU
Folate
46 mcg
Vitamin E
2 IU
Vitamin K
0 mcg
Pantothenic Acid
2 mg
Calcium
136 mg
Iron
3 mg
Phosphorus
376 mg
Potassium
1090 mg
Sodium
795 mg
Zinc
1 mg