This tuna is served very rare, so use the freshest possible fish. Avoid bluefin tuna, which is endangered.
- Yield: 4 Servings
- Preparation Time: 15 Minutes
- Cooking Time: 6 Minutes
- 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
How to Make It
- Rub 2 tablespoons of oil over the tuna steaks and sprinkle with lots of black pepper. Set aside.
- 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.
- Add the shallots, cucumber, and herbs to the fennel. Stir in the lemon juice and remaining oil.
- 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.
- 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.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.