Four 6-ounce trimmed fresh tuna steaks, cut 1-inch thick
2 tablespoons coarsely ground pepper
3 tablespoons extra-virgin olive oil
1 large fennel bulbquartered, 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 It
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.
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.
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.
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