Grilled Tuna and Fennel With Lemon-Mint Vinaigrette

• 1/2 cup extra-virgin olive oil
• 1/2 cup fresh lemon juice
• 3 tablespoons soy sauce
• 1 teaspoon kosher salt
• 3 small bulbs fennel, quartered
• 4 7- to 8-ounce tuna steaks, each about 1 1/4 inches thick
• 1/4 cup chopped mint
• 2 tablespoons chopped chives
• 2 tablespoons chopped parsley
• 2 teaspoons chopped tarragon

1. Preheat a charcoal grill or a broiler.
2. In a small bowl, whisk together the oil, lemon juice, soy sauce and salt.
3. Set aside.
4. Place the fennel in a large microwave-safe bowl, cover with plastic wrap and microwave on high until the fennel just begins to become tender, about 6 to 7 minutes.
5. Drain the fennel and brush it lightly with the oil-and-lemon mixture.
6. Grill or broil until lightly browned and very tender, about 8 to 10 minutes.
7. Meanwhile, brush the tuna with some of the oil-and-lemon mixture and grill or broil until seared but red in the center, 2 to 3 minutes per side.
8. Transfer to a platter and surround with the fennel.
9. Combine the herbs with the remaining oil-and-lemon mixture and pour it over the tuna.
10. Serve immediately.

extravirgin olive oil, lemon juice, soy sauce, kosher salt, fennel, tuna, mint, chives, parsley, tarragon

Taken from cooking.nytimes.com/recipes/10383 (may not work)