Grilled Tuna and Fennel with Cilantro Gremolata | RICARDO

Ingredients

• 1/4 cup (60 ml) chopped cilantro
• 2 tablespoons (30 ml) toasted pine nuts, chopped
• 1/4 red bell pepper, diced
• Grated zest of 1 lemon
• Juice of 1/2 lemon
• 1/2 teaspoon (2.5 ml) sambal oelek or to taste
• Salt and pepper
• 2 fennel bulbs
• 3 tablespoons (45 ml) olive oil
• 4 tuna steaks, about 6 oz (170 g) each, left at room temperature for 20 minutes