Tuna with Warm Cucumber and Fennel Salad

Updated February 23, 2016

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

Good with buttered new potatoes with parsley.

Makes4 servings

Preparation Time15 min

Preparation Time - Text15 mins, plus cooling

Cooking Time6 min

Cooking Time - Text6

Cooking Methodsauteeing



Total Timeunder 30 minutes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursemain course

Dietary Considerationlow carb

Mealdinner, lunch

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.



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