Grilled Tuna with Fennel, Orange & Olive Salad


Total Time: 20 min

Prep: 15 min

Cook: 5 min

Serves: 4


The flavors of the fennel, orange, and olive salad pair well with the grilled goodness of this lean fish. The salty flavor of the kalamata olives make a nice balance with the sweetness of the oranges. To cut the fennel, cut off the fennel fronds, trim the stalks and root and then peel off the outer layer. Slice down the center of the bulb, place each half, flat-side down, on a cutting board, and thinly slice.


  • 4 sprays cooking spray
  • 20 oz uncooked tuna, 4 (5-oz tuna), steak variety (each 3⁄4 inch thick)
  • ¾ tsp table salt, divided
  • ¼ tsp black pepper, divided
  • 3 large oranges, navel variety
  • uncooked fennel bulb, large, with some fronds attached, cored, and very thinly sliced
  • 2 medium scallions, thinly sliced
  • 12 large olives, kalamata variety, pitted and coarsely chopped
  • 1 tbsp red-wine vinegar
  • 1 tbsp fennel fronds, or parsley, chopped
  • 2 tsp olive oil


  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  2. Season fish with 1⁄2 tsp salt and 1⁄8 tsp black pepper. Add fish and cook, turning once, until browned on outside but still pink in center, about 3 minutes per side for rare.
  3. To make salad, cut peel and all white pith from oranges. Working over medium bowl, cut between membranes to release orange segments into bowl. Using slotted spoon, transfer segments to large bowl. (Reserve peel and juice for another use.)
  4. Add sliced fennel and fronds, scallions, olives, vinegar, oil, and remaining 1⁄4 tsp salt and 1⁄8 tsp black pepper to bowl with orange segments and toss gently to combine. Serve fish with salad.
  5. Serving Size: 1 tuna steak and about 1 cup salad.


Grill extra tuna steaks to use for salads or sandwiches later in the week. Cooked tuna will stay fresh in the refrigerator up to 3 days.

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