Seared Fresh Tuna with Roasted Tomato and Fennel Salad Recipe

Name: Seared Fresh Tuna with Roasted Tomato and Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 6-ounce trimmed fresh tuna steaks, cut 1-inch thick; 2 tablespoons coarsely ground pepper; Salt; 3 tablespoons extra-virgin olive oil; 1 large fennel bulbquartered, cored and thinly sliced lengthwise, some feathry fronds reserved; 1 small red onion, thinly sliced; 2 tablespoons fresh chives in 1-inch lengths; 4 Roasted Tomato Halves; Finely ground pepper; Roasted Tomato Vinaigrette; Fresh chive blossoms, for garnish

Servings: persons

Four 6-ounce trimmed fresh tuna steaks, cut 1-inch thick
2 tablespoons coarsely ground pepper
Salt
3 tablespoons extra-virgin olive oil
1 large fennel bulbquartered, cored and thinly sliced lengthwise, some feathry fronds reserved
1 small red onion, thinly sliced
2 tablespoons fresh chives in 1-inch lengths
4 Roasted Tomato Halves
Finely ground pepper
Roasted Tomato Vinaigrette
Fresh chive blossoms, for garnish

1
Coat both sides of the tuna steaks with the coarse pepper and season with salt.
2
In a large heavy skillet, heat 2 tablespoons of the olive oil over high heat until almost smoking.
3
Add the tuna and cook until well seared, about 2 minutes per side; the tuna should be rare inside.
4
Let the fish rest for a few minutes.
5
Meanwhile, in a large bowl, combine the fennel, onion, chives and tomato halves.
6
Add the remaining 1 tablespoon olive oil, season with salt and fine pepper and toss well.
7
Mound the salad on 4 large plates.
8
Using a very sharp knife, sliced the tuna across the grain 1/4-inch thick and arrange it on the salads.
9
Drizzle the tomato vinaigrette all around and garnish with the fennel fronds and chive blossoms.

126

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 11 ingredients. The key ingredients include: Four 6-ounce trimmed fresh tuna steaks, cut 1-inch thick, 2 tablespoons coarsely ground pepper, Salt, 3 tablespoons extra-virgin olive oil, and more.

Yes, Seared Fresh Tuna with Roasted Tomato and Fennel Salad 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.

Seared Fresh Tuna with Roasted Tomato and Fennel Salad

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