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Epicurious

Pan-Seared Tuna Topped with Fennel Salad

3.3

(6)

Recipe information

  • Yield

    Serves 2

Ingredients

1/2 medium fennel bulb (fresh anise), thinly sliced
1/4 small red onion, thinly sliced
3 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon white wine vinegar
2 8-ounce tuna fillets (about 1 1/4 inches thick)
Olive oil
1/2 cup parsley leaves

Preparation

  1. Step 1

    Combine first 5 ingredients in medium bowl. (Can be prepared 4 hours ahead. Cover and let stand at room temperature.)

    Step 2

    Heat heavy large skillet over medium-high heat. Brush fish generously with oil. Season with salt and pepper. Add fish to skillet and cook just until cooked through and brown, about 6 minutes per side. Transfer to plates. Mix parsley into fennel mixture. Top fish with fennel mixture and serve.

TagsTunaFishSeafoodFennelRoot VegetableVegetableRed OnionOnionMainDinnerGluten FreeDairy FreeNut FreeMake AheadSearBon Appétit
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