Recipes Seared Fresh Tuna with Roasted Tomato and Fennel Salad Be the first to rate & review! By Tom Colicchio Tom Colicchio Instagram Tom Colicchio is the chef and owner of Crafted Hospitality and the head judge and executive producer of the Emmy-winning Bravo hit series, Top Chef. He hosts the iHeart Radio podcast, Citizen Chef. Food & Wine's Editorial Guidelines Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 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 Directions 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. Rate it Print