Next Generation Life Fitness

Gingered Tuna with Orange-Fennel Slaw

Preptime: 20 min.
Cooktime: 10 min.

Calories: 276
Carbs: 19g
Fat: 4g
Fiber: 6g
Protein: 42g
Satfat: 1g
Sodium: 390mg

Ingredients:

For the fennel slaw:
2 small fennel bulbs, quartered, cored and thinly sliced
1/2 small red onion, thinly sliced
2 oranges, peeled and cut into segments
1/4 cup kalamata olives, pitted and quartered
1/4 cup rice vinegar
1/2 teaspoon sesame oil

For the tuna:
2 tablespoons low sodium soy sauce
2 tablespoons freshly grated ginger
1 tablespoon fresh lime juice
1 teaspoon sugar
4 tuna steaks, 4 to 6 ounces each
freshly ground black pepper

Directions:
For the fennel slaw:
1. Combine the fennel, red onion, orange segments and olives in a mixing bowl and toss with the rice vinegar and sesame oil to combine. Refrigerate for at least 1 hour or overnight.
(This can be made in advance and stored in the refrigerator for up to 2 days.)

For the tuna:
1. Combine the soy sauce, ginger, lime juice and sugar in a small bowl. Brush this mixture on the tuna steaks and let marinate at room temperature for 15 minutes.

2. Preheat the grill to medium-high.

3. Season the marinated tuna steaks with pepper and grill them to the desired doneness, about 3 minutes per side for medium, depending on the thickness of the steaks.

4. Serve the tuna steaks on a large spoonful of fennel slaw.