Ingredients
- 3 blood oranges (or regular, if out of season), peeled and segmented
- 1/2 cup fennel, julienned
- 3 tablespoons thinly sliced scallion
- 1 tablespoon currants
- 1/4 cup red wine vinegar
- 1 teaspoon honey
- Salt and freshly ground pepper
- 4 tuna steaks
- 1/4 cup fresh mint leaves
- 2 tablespoons olive oil
- Salt and freshly ground pepper
Directions
Mix together the oranges, fennel, scallion, currants, vinegar and honey in a medium bowl. Season with salt and pepper and let sit at room temperature for 30 minutes. Preheat grill. Rub each tuna steak on both sides with the mint leaves and brush with the olive oil. Season with salt and pepper and grill for 2 minutes on each side for rare or longer for desired doneness
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