Fennel Crusted Tuna

Yield: 4 servings (of ½ steak each)

Ingredients

• 2 1-inch thick tuna steaks (1 pound each)
• 1 tablespoon + 1 teaspoon of crushed fennel seeds (20ml)
• 1 tablespoon + 2 teaspoon of minced lemon zest (25ml)
• 1 teaspoon of kosher salt (5ml)
• Olive oil spray
• Lemon wedges

Directions

1. In a bowl, combine fennel seeds, lemon zest and salt and rub coarsely into the flesh of the tuna.  Cover tuna with plastic wrap and refrigerate for 1-4 hours.
2. Remove the tuna from the fridge and let come to room temperature.
3. Preheat barbeque to 400°F/204°C or high heat.
4. Oil the grill and drizzle oil over the tuna.  Season with salt and pepper.
5. Place tuna on grill and cook for 2 minutes per side
6. Serve with fennel tops and lemon wedges as garnish