Nutrition per serving may change if servings are adjusted.
4 (5 to 6 ounce) fresh or frozen tuna steaks, about 1-inch thick
3 teaspoons white wine vinegar, divided
1 teaspoon olive oil
½ teaspoon dried Italian seasoning, crushed
¼ teaspoon salt
½ teaspoon ground pepper, divided
2 medium tomatoes, seeded and chopped (1 cup)
½ cup thinly sliced fennel bulb
¼ cup chopped fresh basil
1 medium shallot, halved and thinly sliced
1 clove garlic, minced
1 tablespoon pine nuts, toasted (see Tip) and chopped
1 tablespoon grated Parmesan cheese
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. Stir together 1 teaspoon of the vinegar, the olive oil, Italian seasoning, salt and ¼ teaspoon pepper in a small bowl. Brush on both sides of tuna steaks. Set aside.
For tomato salad, stir together tomatoes, fennel, basil, shallot, garlic, the remaining 2 teaspoons vinegar and the remaining ¼ teaspoon pepper in a medium bowl. Set aside.
For a charcoal grill, place fish on the greased grill rack directly over medium coals. If desired, cover grill grate with foil before placing fish on grill. Grill, uncovered, for 6 to 8 minutes or until fish begins to flake when tested with a fork, turning fish once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on a greased grill rack over heat. Cover and grill as directed.)
Serve tuna with reserved tomato salad. Sprinkle with pine nuts and Parmesan.
Tip: Toast pine nuts in a dry skillet over medium heat, shaking the skillet frequently to prevent burning.