Seared Fresh Tuna with Roasted Tomato and Fennel Salad

Slideshow: Amazing Seafood Recipes

  • Servings: 4

Related Video

More Videos
How to Poach Eggs in a Strainer

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





487909 recipes/seared-fresh-tuna-with-roasted-tomato-and-fennel-salad 2013-12-06T23:47:48+00:00 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

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Advertisement
Advertisement
Advertisement
Advertisement