This fresh and simple dish is perfect for late spring and early summer. A quickly seared tuna loin is melt-in-your-mouth juicy, can be cooked in minutes, and goes a very long way. With the ale-spiked dressing, this dish goes well with a craft lager laced with Citra hops and orange peel.
Tip
Switch out tuna for large prawns or organic boneless chicken breast, if preferred.
Best pairing suds
Given this dish is laced with orange and fennel, a fruity lager or IPA with notes of orange and lemon and subtle hints of hops works extremely well. Crisp and cold, it’s the perfect accompaniment when serving almost any gently prepared seafood dishes.
Grilled Tuna with Orange, Fennel, and Citrus Beer Dressing
Ingredients
- 1/4 cup (60 mL) extra-virgin olive oil
- 3 Tbsp (45 mL) fruity light beer, such as an orange-laced light lager or IPA
- 1 Tbsp (15 mL) honey
- 1 garlic clove, smashed and minced
- 1 tsp (5 mL) Dijon mustard
- 1 tsp (5 mL) finely grated orange zest
- 1/4 tsp (1 mL) salt, plus extra, if desired
- Freshly ground black pepper, to taste
- 2 cava or blood oranges
- 1 head radicchio
- 1 medium-sized fennel bulb
- 1 large golden shallot
- 1/4 cup (60 mL) pitted black olives
- Fresh dill
- 1 lb (450 g) albacore tuna loin, trimmed
- Extra-virgin olive oil, for brushing
- 1 Tbsp (15 mL) fennel seeds
Nutrition
Per serving:
- calories219
- protein19g
- fat10g
- saturated fat5g
- trans fat0g
- carbohydrates14g
- sugars9g
- fibre3g
- sodium162mg
Directions
01
In small bowl, place dressing ingredients. Vigorously whisk together until emulsified. Set aside.
02
To make salad, peel oranges, making sure to remove bitter white pith. Cut orange between the membranes to make wedges. Place in large, shallow bowl. Separate radicchio into leaves; wash and blot dry. Add to orange wedges. Cut fennel bulb in half, reserving fronds. On mandoline, thinly shave fennel and then shallot. Add to oranges and radicchio. Set aside.
03
Preheat barbecue or dry grill pan until very hot. Brush tuna loin with oil. With mortar and pestle, crush fennel seeds, then rub into tuna to evenly coat. On barbecue or in grill pan, sear tuna until charred all over but still rare on the inside, about 4 minutes. Remove to cutting board to rest for a minute, then thickly slice and break into pieces
04
Give salad dressing a quick whisk. Drizzle over orange and radicchio mixture. Gently toss. Serve salad with tuna overtop. Garnish with fennel fronds.
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.