October 23, 2014
Grilled Albacore Tuna with Fennel-Olive Relish
Albacore are small tuna with light pink flesh. You can substitute yellowfin tuna cut into 1 1⁄2″-thick steaks. A tuna “loin” is a larger cut of meat from a whole tuna.
Yield: Serves 6
- Combine all ingredients in bowl. (Go light on salt, as olives are quite salty.) Transfer to airtight container. Refrigerate up to 2 days.
- Pat tuna loins dry with paper towel. Season with fennel, salt and pepper. Let sit at room temperature, 20 minutes.
- Preheat grill to high. Clean and oil grate. Brush tuna with some oil. Grill until rare, 1 to 1 1⁄2 minutes on each side of loin. Transfer to cutting board. Cut into thick slices and serve on top of relish.
House & Home July 2015