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Grilled/Chilled Tuna With Tangerines

1 T tamari soy sauce
1/4 c olive oil
1 T fresh fennel leaf,Chopped
2 t fresh celery leaves
1/2 t fresh thyme,Chopped
1 sm bay leaf,broken
2 t tangerine zest,Grated
Black pepper
1 lb fresh tuna center-cut into four 4 oz. steaks,1 inch thick
4 tangerines
16 sprigs fresh fennel leaf
3 T balsamic vinegar
1 t Dijon mustard
1/2 c light olive oil
1/2 t tangerine zest,Grated
2 T fresh fennel leaf
Salt (or black pepper)

1. For the marinade, combine all marinade ingredients in a nonreactive bowl.
2. Put tuna steaks into marinade and refrigerate 30 min, turning occasionally.
3. Break 2 of the tangerines into sections. Squeeze the remaining 2 tangerines, pour juice over sectioned tangerines, and set aside.
4. Heat grill. Add mesquite or hickory chips for additional flavor.
5. Remove tuna steaks from marinade and grill over hot fire until fish is just springy to the touch, 1 to 2 minutes per side. Tuna should be rare to medium rare.
6. Divide each tuna steak into 3 to 4 slices, cutting against the grain. Drain tangerine sections and reserve juice. Arrange tuna slices with drained tangerine sections and fennel sprigs in fan shape on individual plates, cover, and chill. Reduce tangerine juice by one-fourth over medium-high heat and use to make vinaigrette.
7. For the vinaigrette, combine vinegar, reduced tangerine juice, and mustard in a nonreactive bowl. Whisk in oil and season with tangerine zest, chopped fennel leaves, and salt and pepper to taste.
8. Drizzle dressing over arranged salad plates just before serving.

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