This tuna is served very rare, so use the freshest possible fish. Avoid bluefin tuna, which is endangered.
SERVES 4
PREP TIME 15 MINS
COOK TIME 6 MINS
Frying Pan or Grill Pan
Large Bowl
Brush
| 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 |
| 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 g | Fiber: 13.42 g |
| Iron: 7.56 mg | Sugar: 8.94 g |
| Calcium: 307.72 mg | Sodium: 1013.78 mg |
| Potassium: 2257.97 mg | Calories: 1181.16 kcal |
| Protein: 50.02 g | Vitamin A: 5158.33 IU |
| Vitamin C: 64.43 g | Carbohydrates: 25.2 g |
| Saturated Fat: 14.1 g | Cholesterol: 78.45 mg |