Ease of preparation
- 2 large bulbs of fennel
- 1 bunch of kale
- 4 tablespoons (75 ml) extra virgin olive oil, divided + more for drizzling
- Salt and pepper
- 4 red tuna steaks, 6-7 ounces (170-198 g) each
- 1 cup (240 ml) freshly shelled peas
- 1 cup (240 ml) tahini miso dressing (see recipe)
- Remove stalks from fennel bulbs, reserving the fronds. Cut fennel bulbs in half lengthwise and then cut into wedges. Trim off the woody ends of the kale, keeping stem and leaves intact. Brush fennel wedges and kale leaves with 4 tablespoons of oil and season with salt and pepper.
- Place fennel on grill and cook for 4-5 minutes over medium-high heat. Flip and cook for another 4-5 minutes. Once charred and slightly soft, add kale leaves to grill. Cook for 1 -2 minutes, flip and cook for another 1-2 minutes. Remove kale and fennel from grill and reserve for plating.
- Heat large skillet over medium-high heat and add remaining 2 tablespoons of oil. Season tuna with salt and pepper in skillet. Sear for 2 minutes. Flip and sear for another 2 minutes on the other side. Remove tuna from skillet and let rest for 3-5 minutes.
- On a serving platter, place charred kale and top with grilled fennel wedges. Cut tuna steaks in half lengthwise and place on top of the fennel.
- Drizzle with tahini miso dressing (see recipe). Garnish with fresh peas and fennel fronds.