Baked Tuna Salad With Fennel Recipe

Name: Baked Tuna Salad With Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds tuna, in one chunk; 2 heads fennel, sliced into 1/2-inch- thick rings, leafy green fronds reserved; Kosher salt and freshly ground black pepper to taste; 4 cloves garlic, peeled; 2 to 3 cups olive oil; 3 tablespoons freshly squeezed lemon juice; 6 cups salad greens; 1/2 small red onion, thinly sliced; 1 red tomato, sliced into thin wedges; 1 yellow tomato, sliced into thin wedges

Servings: persons

1 1/2 pounds tuna, in one chunk
2 heads fennel, sliced into 1/2-inch- thick rings, leafy green fronds reserved
Kosher salt and freshly ground black pepper to taste
4 cloves garlic, peeled
2 to 3 cups olive oil
3 tablespoons freshly squeezed lemon juice
6 cups salad greens
1/2 small red onion, thinly sliced
1 red tomato, sliced into thin wedges
1 yellow tomato, sliced into thin wedges

1
Preheat the oven to 400 degrees.
2
Season the tuna and fennel generously with salt and pepper and place in a deep, 8-by-8-inch baking dish.
3
Place the garlic in the pan and pour in just enough olive oil to cover the tuna.
4
Bake for 15 minutes, until the fennel softens and the tuna is just pink at the center.
5
Remove from the oven and cool in the oil for 5 minutes.
6
Using a slotted spoon, remove the tuna, fennel and garlic from the oil and allow to cool.
7
Place the garlic, 6 tablespoons of the oil in which the fish cooked and the lemon juice in the container of a blender and blend until smooth.
8
(Discard the remaining oil or save it for another use.)
9
Season the dressing to taste with salt and pepper.
10
Toss the greens and onion with 3 tablespoons of the dressing and place them on a platter.
11
Slice the tuna thinly and lay it over the greens along with the fennel.
12
Toss the tomatoes with 2 tablespoons of the dressing and surround the tuna with them.
13
Pour the remaining dressing over the tuna, chop a few of the fennel fronds and sprinkle them over the tuna.
14
Serve at room temperature.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds tuna, in one chunk, 2 heads fennel, sliced into 1/2-inch- thick rings, leafy green fronds reserved, Kosher salt and freshly ground black pepper to taste, 4 cloves garlic, peeled, and more.

Yes, Baked Tuna Salad With Fennel falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baked Tuna Salad With Fennel

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