Seared Tuna with Cucumber and Fennel Recipe

Ingredients

• 6 tbsp olive oil, plus extra for brushing
• 5½ oz (150 g) tuna steaks
• salt and freshly ground black pepper
• 1 fennel bulb, sliced
• 2 shallots, finely chopped
• 1 cucumber, deseeded, skinned, and finely chopped
• 1 oz (30 g) mint, parsley, and chervil leaves, torn and mixed
• 1 lemon juice
• 8 anchovy fillets
• lemon wedges, to serve

1. Rub 2 tablespoons of oil over the tuna steaks and sprinkle with lots of black pepper. Set aside.
2. 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.
3. Add the shallots, cucumber, and herbs to the fennel. Stir in the lemon juice and remaining oil.
4. 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 another 30 seconds.
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.