October 23, 2014

Grilled Albacore Tuna with Fennel-Olive Relish

Recipe: Eric Vellend

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.



  • 3⁄4 cup diced fennel bulb
  • 1⁄2 cup diced black olives
  • 1 red finger chili, seeded, chopped (optional)
  • 2 tsp slivered orange zest (no pith)
  • 2 tbsp chopped flat-leaf parsley
  • 2 tbsp chopped mint
  • 1⁄2 clove garlic, minced
  • 1 tbsp fresh-squeezed lemon juice
  • 1 tbsp extra-virgin olive oil
  • Salt and pepper, to taste


  • 2 lb. whole albacore tuna loins
(about 1 1⁄2 loins)
  • Fennel pollen or ground fennel seed, to taste
  • Salt and pepper, to taste
  • Extra-virgin olive oil, for brushing


Yield: Serves 6

  1.  Combine all ingredients in bowl. (Go light on salt, as olives are quite salty.) Transfer to airtight container. Refrigerate up to 2 days.
  2. Pat tuna loins dry with paper towel. Season with fennel, salt and pepper. Let sit at room temperature, 20 minutes.
  3. 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.

Angus Fergusson


House & Home July 2015