Seared Fresh Tuna with Roasted Tomato and Fennel Salad



  • 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


  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.

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