Seared Tuna with Roasted Tomato Vinaigrette and Fennel Salad Recipe

Name: Seared Tuna with Roasted Tomato Vinaigrette and Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 roasted tomato halves; 1/4 cup roasted tomato juice, warmed; 2 tablespoons red wine vinegar; Kosher salt and freshly ground black pepper; 1/2 cup extra virgin olive oil; 1 small fennel bulb, cored and very thinly sliced; 1/2 cup mixed fresh herb leaves (such as tarragon, basil, chervil, dill, and parsley); 1 tablespoon extra virgin olive oil; Kosher salt and freshly ground black pepper; 2 tablespoons extra virgin olive oil; 4 1-inch-thick tuna steaks cut from 1 1/2 pounds tuna; Kosher salt and freshly ground black pepper; 4 roasted tomato halves

Servings: persons

2 roasted tomato halves
1/4 cup roasted tomato juice, warmed
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1/2 cup extra virgin olive oil
1 small fennel bulb, cored and very thinly sliced
1/2 cup mixed fresh herb leaves (such as tarragon, basil, chervil, dill, and parsley)
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
4 1-inch-thick tuna steaks cut from 1 1/2 pounds tuna
Kosher salt and freshly ground black pepper
4 roasted tomato halves

1
To make the vinaigrette: Combine 2 roasted tomato halves, the tomato juice, vinegar, salt, and pepper in a blender or food processor and puree.
2
With the machine running, slowly add the olive oil and process until emulsified, then set aside.
3
To make the salad: Combine the fennel and herbs in a small bowl.
4
Dress with 1 tablespoon of olive oil, salt, and pepper and mix well.
5
To cook the tuna and assemble the dish: Heat a large heavy skillet over medium-high heat.
6
Add the oil.
7
Season the tuna on both sides with salt and pepper and sear (about 2 minutes per side for rare).
8
Transfer the tuna to a cutting board and slice thin across the grain.
9
To serve, arrange the remaining roasted tomato halves on plates, place the tuna slices over the tomatoes, top with fennel salad, and drizzle with tomato vinaigrette.

667

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 13 ingredients. The key ingredients include: 2 roasted tomato halves, 1/4 cup roasted tomato juice, warmed, 2 tablespoons red wine vinegar, Kosher salt and freshly ground black pepper, and more.

Yes, Seared Tuna with Roasted Tomato Vinaigrette 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 Tuna with Roasted Tomato Vinaigrette and Fennel Salad

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