Salt Seared Tuna with Fennel, Courgettes and Englis

Name: Salt Seared Tuna with Fennel, Courgettes and English Pea Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 beer; 2 cups self-rising flour; Salt; 20 baby zucchini; 4 fennel bulbs; 12 baby squash; 1 quart vegetable stock; 2 tablespoons butter; 4 squash blossoms; 1/2 cup fresh English peas; 1 teaspoon almond oil; 1 Meyer lemon, finely chopped; 1/2 tablespoon Parmesan; 1 teaspoon lime juice; 1/2 cup fresh mint leaves; 1/4 extra-virgin olive oil; 2 Himalayan salt blocks; 1 1/2 pounds fresh big-eye tuna; 2 tablespoons olive oil; Salt; 2 teaspoons fennel pollen; Ground black pepper; Fennel fonds; Red ribbon sorrel; Nasturtium leaves

Servings: persons

1 beer
2 cups self-rising flour
Salt
20 baby zucchini
4 fennel bulbs
12 baby squash
1 quart vegetable stock
2 tablespoons butter
4 squash blossoms
1/2 cup fresh English peas
1 teaspoon almond oil
1 Meyer lemon, finely chopped
1/2 tablespoon Parmesan
1 teaspoon lime juice
1/2 cup fresh mint leaves
1/4 extra-virgin olive oil
2 Himalayan salt blocks
1 1/2 pounds fresh big-eye tuna
2 tablespoons olive oil
Salt
2 teaspoons fennel pollen
Ground black pepper
Fennel fonds
Red ribbon sorrel
Nasturtium leaves

1
Whisk together the beer and flour, season with salt.
2
Hold refrigerated.
3
Take 8 baby zucchini and blanch in salted water until tender.
4
Puree in blender until smooth.
5
Place the fennel and remaining zucchini and squash in a small pan and cover with vegetable stock.
6
Add 2 tablespoons of butter and braise over low heat until tender.
7
Season with salt.
8
Place all ingredients for pea pesto except the olive oil into a blender and process until smooth.
9
With the motor running, slowly drizzle in the extra-virgin olive oil.
10
Place the salt block directly on the stove top and heat until hot about 5 minutes.
11
Toss the tuna in olive oil and season with salt, fennel pollen and pepper.
12
Place in a cryovac bag and cook, sous vide-style, at 130 degrees F for 10 minutes.
13
Remove from the bag quickly sear the tuna on the salt block on all 4 sides.
14
Dip the blossoms in the beer batter and fry at 350 degrees F until golden brown.
15
Smear the pesto across the plate and arrange the vegetables in the pesto.
16
Slice the tuna thinly and place around the vegetables.
17
Serve alongside fennel, courgettes, pesto and garnishes.
18
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
19
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 25 ingredients. The key ingredients include: 1 beer, 2 cups self-rising flour, Salt, 20 baby zucchini, and more.

Yes, Salt Seared Tuna with Fennel, Courgettes and English Pea Pesto 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.

That's it — enjoy your meal!

Salt Seared Tuna with Fennel, Courgettes and English Pea Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions