Tuna Steaks with Orange and Fennel Salad

For Marinated Tuna Steaks:

In a large non-reactive dish, mix together the orange juice, soy sauce, lemon juice, olive oil, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.

Preheat grill or grill pan for high heat. Lightly oil grill grate or grill pan. Grill until the tuna steaks are cooked to taste, 2 to 3 minutes per side for rare, and 4 to 6 minutes for medium. Baste occasionally with the marinade. The steaks should be nicely browned on the outside. Discard any remaining marinade.

For Orange and Fennel Salad:

Peel the oranges and remove all the white pith. Separate the oranges into segments, cutting inside the separating skins. Cut the segments in half if desired, reserving any juice.

Wash and trim the fennel and cut in half lengthwise. Cut out the stalk and thinly slice. Reserve a few of the fennel leaves.

In a large bowl, combine the orange segments, fennel, sliced onion and baby greens. In a small bowl, whisk lemon juice, soy sauce, olive oil, salt and pepper until thoroughly incorporated. Drizzle over salad and toss to coat.

To Serve: