The richness of seared tuna steaks pairs perfectly with the earthiness of grilled fennel and kale. Drizzling tahini-miso dressing on top adds a tangy-sweet-salty taste that makes the dish sing!
Ingredients:
Tahini-Miso Dressing
- ½ cup (120 ml) tahini
- 3 tablespoons (45 ml) yellow miso
- 1 tablespoon (15 ml) toasted sesame oil
- 1 teaspoon (5 ml) maple syrup
- 2 tablespoons (30 ml) lemon juice
- ½ cup (120 ml) water
- Salt and pepper
Grilled Fennel and Kale with Tuna
- 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:
Dressing:
- Add tahini, yellow miso, toasted sesame oil, maple syrup, and lemon juice to a small bowl or jar. Using a fork, blend ingredients to a smooth paste.
- Gradually add the water, mixing and stirring to blend. Add more water if you desire a thinner consistency.
- Season with salt and pepper.
Grilled Fennel and Kale with Tuna:
- 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 fennel is 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.
- Garnish with fresh peas and fennel fronds.