Tuna with Warm Cucumber and Fennel Salad
Tuna is often cooked with Asian flavors, but here the profile is Mediterranean
Good with buttered new potatoes with parsley.
Preparation Time15 min
Preparation Time - Text15 mins, plus cooling
Cooking Time6 min
Cooking Time - Text6
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Formal Dinner Party
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturemeaty, savory
- 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
Brush 2 tbsp of the oil over the tuna steaks. Season with salt and a generous amount of pepper. Refrigerate until ready to cook.
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.
Add the cucumber, shallots, lemon juice, remaining 2 tbsp oil, and the herbs to the fennel and mix. Season with salt and pepper.
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.
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.
2008 Dorling Kindersley