Grilled tuna zucchini fennel currant salad Recipe | Better Homes & Gardens Australia

Ingredients

• 1⁄2 fennel
• 3 zucchini, trimmed
• Finely grated zest and juice of 1 lemon
• 1 small red onion, very thinly sliced into rounds
• • 1 Tbsp white wine vinegar
• 1⁄2 long red chilli, deseeded, very thinly chopped
• 1⁄4 cup currants
• 1⁄4 cup nely chopped flat-leaf parsley leaves
• • 1⁄2 clove garlic, finely grated
• • 3 Tbsp extra virgin olive oil
• Sea-salt flakes and freshly ground black pepper, to season
• • 4 (about 180g each) tuna steaks Extra
• 1 Tbsp extra virgin olive oil
• 1⁄4 cup roasted natural almonds, roughly chopped
• • Olive bread, to serve
• Lemon wedges, to serve