Seared Tuna With Fennel-and-Lemon Slaw

1. 1

   To make the slaw, whisk together in a large bowl the zest, lemon juice, olive oil, salt and black pepper.

2. 2

   Add the fennel, toss and refrigerate for 1 hour.

3. 3

   Carefully wrap the fennel fronds in plastic to keep them fresh, then refrigerate.

4. 4

   When ready to serve, generously season the tuna on both sides with salt and pepper.

5. 5

   Place a large, heavy skillet over medium-high heat.

6. 6

   When the skillet is very hot, add the oil and immediately add the tuna.

7. 7

   Cook, turning once, until the tuna is seared on the outside but still very pink at the center, about 5 to 10 minutes depending on its thickness.

8. 8

   Slice the tuna into thin slices.

9. 9

   Lay them over 4 serving plates, place a mound of slaw in the center of each plate, garnish with the chopped fennel fronds and serve.

* Per serving · 4 servings · Values may vary.