Preparation time is 15minutes
Cook time is 6minutes
Total time is 21minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 7tablespoons olive oil, save 1tbs for brushing
- 4 tuna steaks
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 fennel bulb, sliced
- 2 shallots, finely chopped
- 1 cucumber, deseeded, skinned, and finely chopped
- 30grams mint, parsley, and chervil leaves, torn and mixed
- 2 lemon, 1 juice only, 1 cut into wedges
- 8 anchovy fillets
Nutrition per serving
2060kJ / 492Cal
2060 Kilojoules or 492 Calories
24% of daily energy intake*
Protein
38.5grams
Fat
32.0grams
Carbs
11.8grams
Sugars
7.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This tuna is served very rare, so use the freshest possible fish.
Method
Step 1 of 5
Rub 2 tablespoons of oil over the tuna steaks and sprinkle with lots of black pepper. Set aside.
Step 2 of 5
Heat 2 tablespoons of olive oil and sauté the fennel for 4-5 minutes, or until just tender. Season with salt and pepper. Tip the fennel into a large bowl and set aside to cool a little.
Step 3 of 5
Add the shallots, cucumber, and herbs to the fennel. Stir in the lemon juice and remaining oil.
Step 4 of 5
Heat a heavy frying pan or grill pan until smoking. Lightly brush the tuna steaks with oil, then pan-fry for 30 seconds. Brush the top with a little more oil, turn over, and cook for a further 30 seconds.
Step 5 of 5
Place a tuna steak on each serving plate, with the salad piled on top, and two anchovies draped over. Drizzle with the remaining lemon and oil from the bowl, and serve with a wedge of lemon. This dish is good with a salad of warm parsley-buttered new potatoes.
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