Ingredients
½cupextra virgin olive oil
½cupdry white wine
2½tbspdijon mustard
1tbspthyme leaves,coarsely chopped
1tbspground fennel
1tspground fennel
2large shallots
10tuna steaks,1″ thick
kosher salt and freshly ground pepper
Preparation
In a medium bowl, whisk the olive oil with the wine, mustard, thyme, fennel, and shallots.
Arrange the tuna steaks on a large rimmed baking sheet and pour the marinade over them.
Turn the tuna steaks to coat.
Let stand for 30 minutes.
Light a grill or preheat a grill pan.
Season the tuna steaks with salt and pepper
Grill over moderately high heat, turning once, for 4 minutes per side, until medium
Thinly slice the steaks, transfer to plates, and serve
