Mediterranean-style grilled fennel.
Grilled fennel with tuna, olives and sun-dried tomatoes is a simple but surprisingly flavorful dish, perfect for those who love fennel recipes. The grilling makes the fennel tender and slightly smoky, enhancing its natural sweetness, while the Mediterranean dressing – with tuna, olives, capers, sun-dried tomatoes, raisins and seeds – creates a harmonious balance of savoriness, freshness and aromatic notes.
This warm fennel salad is ideal as an elegant starter, a hearty side dish or a light main course. You can serve it cold or warm: a quick, healthy and fragrant Mediterranean recipe, perfect any time of year, made with few ingredients and as tasty as the Grilled Fennel with Orange Sauce.
Try it and let me know if you liked it: I’m sure it will become one of your favorite ways to cook fennel.
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Also take a look at these other fennel recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Fall, Winter and Spring
Ingredients to make Grilled Fennel with Tuna, Olives and Sun-Dried Tomatoes
- 2 fennel bulbs (large, fresh)
- to taste salt
- to taste extra virgin olive oil
- 2.1 oz sun-dried tomatoes in oil
- 3 tbsp raisins
- 1.8 oz Taggiasca olives
- 1 tbsp capers in vinegar (or in oil, or desalinated)
- to taste mixed seeds
- to taste lemon zest (organic)
Tools
- Cast-iron griddle
- Baking dish
Preparation of Grilled Fennel with Tuna, Olives and Sun-Dried Tomatoes
Clean the fennel by removing the tougher outer layers, wash and slice lengthwise into slices about 3/8 inch thick.
Heat a griddle or grill well and cook the fennel on both sides until tender and well marked.
Transfer the grilled fennel to a baking dish, arranging the slices slightly overlapping, and cover with plastic wrap to keep them warm.
Slice the sun-dried tomatoes into thin strips and add them to the fennel along with the olives.
Break the tuna into pieces with your hands and distribute it over the vegetables.
Add the desalinated capers, the raisins and the mixed seeds, and flavor with grated lemon zest.
Dress with extra virgin olive oil, a few drops of lemon juice, salt and pepper.
Gently toss with a fork and let rest for 10 minutes before serving.
Storage notes and tips
Grilled fennel can be stored in the refrigerator for 1–2 days in an airtight container.
This recipe is great served warm or at room temperature and is ideal to prepare in advance. If you wish, you can gently warm the fennel before serving and add the dressing at the last moment.
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