Grilled Fennel and Kale with Tuna Recipe

This Grilled Fennel and Kale with Tuna recipe combines smoky grilled vegetables, tender seared tuna steaks, fresh peas, and a creamy tahini miso dressing for a vibrant and nutritious seafood meal. Featured on Fresh Market Dinners, this recipe highlights fresh market ingredients through simple grilling techniques, creating an elegant dish that’s perfect for summer dinners, healthy meals, and outdoor entertaining.

The Inspiration

Grilling fresh vegetables and seafood is one of the best ways to bring out natural flavors while creating a meal that feels both rustic and refined. This recipe draws inspiration from Mediterranean-style cooking, where fresh produce, high-quality seafood, and bold yet balanced sauces come together to create dishes that are simple, nourishing, and full of character.

On Fresh Market Dinners, Amanda Herrera showcases recipes that celebrate seasonal ingredients and creative ways to prepare farmers’ market finds. This Grilled Fennel and Kale with Tuna recipe transforms familiar ingredients into an elevated dish by grilling fennel and kale until lightly charred, enhancing their natural sweetness and adding smoky depth. The seared tuna provides a rich, protein-packed centerpiece, while the tahini miso dressing adds creamy umami flavor that ties all the elements together.

Fennel brings a subtle licorice-like sweetness that mellows beautifully on the grill, while kale develops a crisp, smoky texture that balances the richness of the tuna. Finished with bright green peas and delicate fennel fronds, this dish is a celebration of fresh flavors, textures, and seasonal cooking.

Ingredients

• 2 large bulbs of fennel 
• 1 bunch of kale 
• 4 tablespoons (75 ml) extra virgin olive oil, divided + more for drizzling
• Salt and pepper
• 4 red tuna steaks, 6-7 ounces (170-198 g) each
• 1 cup (240 ml) freshly shelled peas
• 1 cup (240 ml) Tahini Miso Dressing (see recipe)

Method

• Remove stalks from fennel bulbs, reserving the fronds. Cut fennel bulbs in half lengthwise and then cut into wedges. Trim off the woody ends of the kale, keeping stem and leaves intact. Brush fennel wedges and kale leaves with 4 tablespoons of oil and season with salt and pepper.
• Place fennel on grill and cook for 4-5 minutes over medium-high heat. Flip and cook for another 4-5 minutes. Once charred and slightly soft, add kale leaves to grill. Cook for 1 -2 minutes, flip and cook for another 1-2 minutes. Remove kale and fennel from grill and reserve for plating. 
• Heat large skillet over medium-high heat and add remaining 2 tablespoons of oil. Season tuna with salt and pepper in skillet. Sear for 2 minutes. Flip and sear for another 2 minutes on the other side. Remove tuna from skillet and let rest for 3-5 minutes.
• On a serving platter, place charred kale and top with grilled fennel wedges. Cut tuna steaks in half lengthwise and place on top of the fennel. 
• Drizzle with Tahini Miso Dressing (see recipe). Garnish with fresh peas and fennel fronds. 

Serving Suggestions

This Grilled Fennel and Kale with Tuna recipe makes an impressive main course for summer dinners, elegant gatherings, and healthy weeknight meals. Serve it alongside grilled sourdough bread, lemon herb couscous, roasted potatoes, or a light grain salad to create a complete meal. The smoky vegetables and rich tuna pair beautifully with refreshing sides such as cucumber salad, citrus-forward greens, or grilled seasonal vegetables.

For entertaining, arrange the dish on a large platter and serve family-style with extra Tahini Miso Dressing on the side so guests can add more flavor as desired. A chilled white wine, sparkling water with lemon, or a fresh citrus beverage complements the bright flavors of the seafood and grilled vegetables. The combination of colorful ingredients also makes this recipe a beautiful centerpiece for outdoor dining, dinner parties, and special occasions.

Final Thoughts

This Grilled Fennel and Kale with Tuna recipe is a celebration of fresh ingredients, bold flavors, and simple grilling techniques. Smoky fennel, charred kale, perfectly seared tuna, sweet peas, and creamy tahini miso dressing create a dish that’s nutritious, satisfying, and full of restaurant-quality appeal.

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