Seared Tuna With Fennel-and-Lemon Slaw
- Total Time
- 20 minutes, plus 1 hour's refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- Grated zest of 1 lemon
- 4teaspoons fresh lemon juice
- 2tablespoons olive oil
- 1teaspoon kosher salt
- ½teaspoon freshly ground black pepper
- 2small heads fennel, trimmed and very thinly sliced
- 2tablespoons chopped feathery green fennel fronds
- 1½pounds tuna steak, in 1 piece
- Salt and freshly ground black pepper
- 2teaspoons vegetable oil
For the Slaw
For the Tuna
Nutritional analysis per serving (4 servings)
305 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 43 grams protein; 696 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the slaw, whisk together in a large bowl the zest, lemon juice, olive oil, salt and black pepper. Add the fennel, toss and refrigerate for 1 hour. Carefully wrap the fennel fronds in plastic to keep them fresh, then refrigerate.
- Step 2
When ready to serve, generously season the tuna on both sides with salt and pepper. Place a large, heavy skillet over medium-high heat. When the skillet is very hot, add the oil and immediately add the tuna. Cook, turning once, until the tuna is seared on the outside but still very pink at the center, about 5 to 10 minutes depending on its thickness.
- Step 3
Slice the tuna into thin slices. Lay them over 4 serving plates, place a mound of slaw in the center of each plate, garnish with the chopped fennel fronds and serve.
Private Notes
Comments
I’ve just used the tuna searing part of the recipe so far. A quick reference for easy delicious tuna steak.
this is delicious with warm white beans, tuna and slaw drizzled with a bit of olive oil
I’ve just used the tuna searing part of the recipe so far. A quick reference for easy delicious tuna steak.
The slaw was super! We loved the entire dish. Served it with steamed broccoli and potatoes. I forgot to keep the fennel fronds aside and just tossed them in with the slaw to marinate. Maybe it could have been prettier (and truly, it was just fine) but it could not have been tastier.