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Seared Tuna With Cucumber And Fennel

This tuna is served very rare, so use the freshest possible fish. Avoid bluefin tuna, which is endangered.





Frying Pan or Grill Pan

Large Bowl


Recipe Ingredients:
6 tbsp olive oil, plus extra for brushing
4 x 5.5 oz (150g) 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 (30g) mint, parsley, and chervil leaves, torn and mixed
Juice of 1 lemon
8 fillet anchovy fillets
Lemon wedges, to serve
Recipe Method:
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 a further 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.
Fat:  94.54 gFiber: 13.42 g
Iron: 7.56 mgSugar: 8.94 g
Calcium: 307.72 mgSodium: 1013.78 mg
Potassium: 2257.97 mgCalories: 1181.16 kcal
Protein: 50.02 gVitamin A: 5158.33 IU
Vitamin C: 64.43 gCarbohydrates: 25.2 g
Saturated Fat: 14.1 gCholesterol: 78.45 mg

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