Tuna with Warm Cucumber and Fennel Salad

1. 1

   Brush 2 tbsp of the oil over the tuna steaks.

2. 2

   Season with salt and a generous amount of pepper.

3. 3

   Refrigerate until ready to cook.

4. 4

   Heat 2 tbsp of the remaining oil in a frying pan over medium-high heat.

5. 5

   Add the fennel and cook, stirring often, about 4 minutes, just until crisp-tender.

6. 6

   Transfer to a bowl and let cool.

7. 7

   Add the cucumber, shallots, lemon juice, remaining 2 tbsp oil, and the herbs to the fennel and mix.

8. 8

   Season with salt and pepper.

9. 9

   Heat a large frying pan over high heat until very hot.

10. 10

    Add the tuna and cook, turning once, about 1 minute per side, until seared.

11. 11

    Transfer each tuna steak to a dinner plate.

12. 12

    Using a slotted spoon, serve the salad on top, and drape 2 anchovies over each serving.

13. 13

    Garnish each with a lemon wedge.

14. 14

    Spoon the dressing around the tuna and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.