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Tuna with a barbecued fennel salad


  • Toss the tuna with the lemon juice, a little oil and seasonings. Set aside.
  • Cook the fennel and onion on a preheated, oiled ridged grill (or BBQ) until lightly charred.
  • At the same time, grill the tuna to the desired degree.
  • Then toss the tomatoes, basil, rocket leaves, fennel and onion with a slurp of fresh oil, the balsamic and seasonings in a large bowl.
  • To serve, mound the salad on individual plates and top with the fish.


  • 4 x 180 gm tuna steaks
  • a squeeze of lemon juice
  • olive oil
  • sea salt & freshly ground pepper
  • olive oil spray
  • 2-3 small fennel bulbs, cored & cut into thin wedges
  • 1 red onion, cut into thin wedges
  • 1 punnet small cherry tomatoes
  • 2 tbsp basil leaves, torn
  • 1 handful baby rocket leaves, washed well
  • a slurp of balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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