Citrus Pesto Tuna

Ingredients
4 8-ounce fresh or frozen yellow fin tuna steaks
1/4 cup snipped fresh basil
1/4 cup olive oil
1 tablespoon snipped fresh oregano
1 tablespoon snipped fresh thyme
1 tablespoon bottled roasted minced garlic
2 teaspoons finely shredded lemon peel
3 tablespoons lemon juice
2 teaspoons finely shredded tangerine or orange peel
3 tablespoons tangerine or orange juice
1/2 teaspoon coarse (kosher) salt
1/2 teaspoon cracked black pepper
Fennel-Tangerine Salad

Directions
1. Thaw tuna, if frozen. Rinse fish; pat fish dry with paper towels.
Place fish in a resealable plastic bag set in a shallow dish.

2. For pesto marinade: In a small bowl, stir together basil, oil,
oregano, thyme, garlic, lemon peel and juice, tangerine peel and
juice,
salt and pepper. Pour over fish; seal bag and turn to coat fish.
Marinate in the refrigerator for 30 to 60 minutes, turning bag once.
Remove fish from marinade, reserving marinade. Transfer marinade to a
small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for
1
minute.

3. Lightly grease or coat an unheated grill rack with nonstick cooking
spray. For a charcoal grill, grill fish on the greased rack of an
uncovered grill directly over medium-hot coals until desired doneness,
gently turning and brushing once with remaining marinade halfway
through
grilling. Allow 5 to 6 minutes or until surface is well-marked and the
center is still red for medium-rare and 9 to 12 minutes or until fish
flakes when tested with a fork and center of fish is still pink for
medium doneness. Discard remaining marinade. (For a gas grill, preheat
grill. Reduce heat to medium-hot. Place fish on greased rack directly
over heat. Cover; grill to desired doneness as above.)

4. Serve fish with Fennel-Tangerine Salad. Makes 4 servings.

Fennel-Tangerine Salad: For fennel: Cut off and discard upper stalks
of
1 large fennel bulb (about 1 pound). Remove any wilted outer layers
and
cut a thin slice from the fennel base. Wash fennel and cut in half
lengthwise; remove core. Cut into very thin slices (you should have
about 2 cups).

In a large bowl, toss together fennel slices, 1 cup tangerine sections
(from 3 to 4 medium tangerines) or orange sections, 3 tablespoons
chopped green onions (green parts only) 2 tablespoons snipped fresh
mint, 2 tablespoons tangerine juice or orange juice, 1 tablespoon
lemon
juice, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt
and
1/4 teaspoon cracked black pepper. (Salad should not set for more than
10 minutes.)



Nutrition facts per serving:
calories: 453
total fat: 19g
saturated fat: 3g
cholesterol: 101mg
sodium: 592mg
carbohydrate: 15g
fiber: 3g
protein: 55g
vitamin C: 73%
calcium: 10%
iron: 15%

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