grilled tuna and fennel coleslaw

When you live on the Oregon Coast, fishing is a big part of daily life, there is no short supply and there is fish for every season! This summer Albacore tuna hit high numbers due to warmer water and few weeks back Andy had the opportunity to go tuna fishing. He came home with a couple of giant tuna that we have eaten, frozen, canned and will be enjoying in the coming months. 

If you haven't tried fish fresh from the sea (that hasn't been farmed, processed or frozen) you have to try it at least once- it is so DELICIOUS and fresh- no fishy taste at all!  Our favorite way to cook our fish is very simple, we add a little seasoning and toss it on the grill.

Albacore tuna can get dry when grilling but we still really enjoy the char and smoked flavors of the grill. We use the fattier cuts for grilling and save the other parts for making tuna salad.

SEASONING:
1 tsp. freshly ground pepper
1 tsp. salt
1/2 tsp. paprika

TIP: Marinade fish in extra virgin olive oil prior to grilling to keep fish tender and moist. We place our tuna in a ziplock bag, add olive oil and a little lemon and refrigerate for about 1 hour. 

Season the tuna and then throw it on the grill for about 2-3 minutes on each side.

When I eat fish I need coleslaw as a side dish and since I had a massive crop of fennel this summer, I've been making fennel coleslaw to go with our tuna.

INGREDIENTS:

Salad

1 small fennel bulb shredded including top

2 cups shredded green cabbage

1 cup shredded red cabbage

1 julienned green apple

1/2 cup shredded carrots

Dressing

2 tablespoons mayonaise

3 tablespoons olive oil

1 tablespoon apple cider vinegar

1/2 lemon- squeezed

salt and pepper to taste