Pan-Seared Tuna With Fennel-Pepper Mélange Recipe

Name: Pan-Seared Tuna With Fennel-Pepper Mélange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extravirgin olive oil, divided; 1 fennel bulb, thinly sliced; 1 red bell pepper, thinly sliced; 1 small red onion, thinly sliced; 1/4 cup orange juice; 12 pitted kalamata olives, quartered; 1 tablespoon drained capers; 3/4 teaspoon salt, divided; 3/4 teaspoon freshly ground black pepper, divided; 4 (6-ounce) tuna steaks (1 1/4 inches thick)

Servings: persons

2 tablespoons extravirgin olive oil, divided
1 fennel bulb, thinly sliced
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
1/4 cup orange juice
12 pitted kalamata olives, quartered
1 tablespoon drained capers
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
4 (6-ounce) tuna steaks (1 1/4 inches thick)

1
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fennel, bell pepper, and onion; saute 4 to 5 minutes or until golden brown and just tender. Reduce heat to low; add orange juice, and cook 30 seconds or until liquid evaporates, stirring constantly. Remove from heat, and stir in olives, capers, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 2 teaspoons oil. Transfer fennel mixture to a bowl; set aside, and keep warm. Wipe pan clean with a paper towel.
2
Sprinkle fish with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add fish to pan, and cook 2 to 3 minutes on each side or until desired degree of doneness. Transfer to plates, and spoon fennel mixture over fish.

358

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: 2 tablespoons extravirgin olive oil, divided, 1 fennel bulb, thinly sliced, 1 red bell pepper, thinly sliced, 1 small red onion, thinly sliced, and more.

Yes, Pan-Seared Tuna With Fennel-Pepper Mélange falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Tuna With Fennel-Pepper Mélange

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