Seared tuna loin with a fennel salad recipe

Name: Seared tuna loin with a fennel salad recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g (21.2oz) yellowfin tuna loin; 6 pinches Maldon salt; 12 turns freshly ground black pepper; 20 ml (0.7fl oz) olive oil; 1 fennel; 0.5 cucumber; 1 banana shallot; 100 g (3.5oz) pink radishes; 0.25 fresh mint; 0.25 fresh coriander; 75 g (2.6oz) soya beansprouts; 50 g (1.8oz) peanuts; 1 red chilli; 50 g (1.8oz) fresh ginger; 1 stick of lemongrass; 2 garlic cloves; 50 g (1.8oz) caster sugar; 20 ml (0.7fl oz) soy sauce; 3 limes

Servings: persons

600 g (21.2oz) yellowfin tuna loin
6 pinches Maldon salt
12 turns freshly ground black pepper
20 ml (0.7fl oz) olive oil
1 fennel
0.5 cucumber
1 banana shallot
100 g (3.5oz) pink radishes
0.25 fresh mint
0.25 fresh coriander
75 g (2.6oz) soya beansprouts
50 g (1.8oz) peanuts
1 red chilli
50 g (1.8oz) fresh ginger
1 stick of lemongrass
2 garlic cloves
50 g (1.8oz) caster sugar
20 ml (0.7fl oz) soy sauce
3 limes

1
For the vinaigrette: peel and roughly chop the garlic cloves.
2
Remove the outer layers of the lemongrass and finely slice.
3
Place the lemongrass, garlic and sugar into a pestle and mortar and pound until you have a smooth paste.
4
Add the soy sauce and the juice from the limes.
5
Mix together and adjust with more sugar if necessary.
6
Keep to one side.
7
For the salad: cut the fennel in half and remove the tough core.
8
Slice the fennel on a mandolin.
9
Peel the cucumber.
10
Cut in half lengthways and remove the seeds with a spoon.
11
Cut the cucumber into thin batons.
12
Peel and finely slice the shallots.
13
Remove the stalks form the radishes and cut into quarters.
14
Cut the red chilli in half and remove the seeds.
15
Finely slice.
16
Peel the ginger and cut into very small dice.
17
Pick the leaves from the mint and the coriander and keep the leaves whole.
18
Place them in iced water to keep them fresh.
19
Roughly chop the peanuts.
20
For the tuna: heat a griddle pan until very hot.
21
Rub the tuna loin with the olive oil and season with Maldon sea salt and lots of ground black pepper.
22
Cook the tuna loin on all sides for 30 seconds.
23
Remove from the heat.
24
To serve: mix together the salad ingredients and dress with half of the vinaigrette.
25
Fold through half of the mint and coriander leaves last.
26
Place a nest pile of the salad in the centre of the plate.
27
Cut the tuna loin into thin slices and season each slice with a pinch of Maldon sea salt.
28
Place the tuna slices on top of the salad and finish the plate with a drizzle of the remaining dressing and a few mint and coriander leaves.
29
Serve with a wedge of lime.

596

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 19 ingredients. The key ingredients include: 600 g (21.2oz) yellowfin tuna loin, 6 pinches Maldon salt, 12 turns freshly ground black pepper, 20 ml (0.7fl oz) olive oil, and more.

Yes, Seared tuna loin with a fennel salad recipe 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.

That's it — enjoy your meal!