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Tuna with Warm Cucumber and Fennel Salad Recipe-691

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Tuna is often cooked with Asian flavors, but here the profile is Mediterranean

Yield: Makes 4 servings
Prep time: 15 Mins, Plus Cooling
Cooking time: 6 Mins


  • 4 tuna steaks, about 5½ oz (150g) each
  • 6 tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 fennel bulb, cored and sliced
  • 1 cucumber, peeled, seeded, and diced
  • 2 shallots, finely chopped
  • 2 lemons (1 juiced, 1 cut into wedges)
  • 3 tbsp chopped mint, parsley, and/or chervil
  • 8 anchovy fillets


1. Brush 2 tbsp of the oil over the tuna steaks. Season with salt and a generous amount of pepper. Refrigerate until ready to cook.

2. Heat 2 tbsp of the remaining oil in a frying pan over medium-high heat. Add the fennel and cook, stirring often, about 4 minutes, just until crisp-tender. Transfer to a bowl and let cool.

3. Add the cucumber, shallots, lemon juice, remaining 2 tbsp oil, and the herbs to the fennel and mix. Season with salt and pepper.

4. Heat a large frying pan over high heat until very hot. Add the tuna and cook, turning once, about 1 minute per side, until seared.

5. Transfer each tuna steak to a dinner plate. Using a slotted spoon, serve the salad on top, and drape 2 anchovies over each serving. Garnish each with a lemon wedge. Spoon the dressing around the tuna and serve immediately.


Good with buttered new potatoes with parsley.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

460kcal (23%)
112mg (11%)
55mg (92%)
1010mcg RAE (34%)
64mg (21%)
679mg (28%)
5g (25%)
29g (44%)
3mg (18%)

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