0.0 0

Seared Fresh Tuna with Roasted Tomato and Fennel Salad

  • Servings: 4

slideshow Amazing Seafood Recipes

KEY: Salads, Fast, Dinner, Lunch

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

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 bulb—quartered, 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

How to make this recipe

  1. Coat both sides of the tuna steaks with the coarse pepper and season with salt. In a large heavy skillet, heat 2 tablespoons of the olive oil over high heat until almost smoking. Add the tuna and cook until well seared, about 2 minutes per side; the tuna should be rare inside. Let the fish rest for a few minutes.
  2. Meanwhile, in a large bowl, combine the fennel, onion, chives and tomato halves. Add the remaining 1 tablespoon olive oil, season with salt and fine pepper and toss well. Mound the salad on 4 large plates.
  3. Using a very sharp knife, sliced the tuna across the grain 1/4-inch thick and arrange it on the salads. Drizzle the tomato vinaigrette all around and garnish with the fennel fronds and chive blossoms.
Contributed By Published September 1996

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace




487909 recipes/seared-fresh-tuna-with-roasted-tomato-and-fennel-salad 2013-12-06 Tom Colicchio salads|4|fast|weeknight-dinner|lunch september-1996,tom colicchio,seared tuna,tuna stakes,tomato and fennel salad,main course salad,seafood recipe recipes,seared-fresh-tuna-with-roasted-tomato-and-fennel-salad 487909
Close