SEARED TUNA, ROASTED TOMATOES & FENNEL WITH A OLIVE SAUCE
Greek inspired but fresh flavors. Some fresh tuna, easy roasted fennel and tomatoes topped with a quick olive sauce. I love to serve with with some fresh arugula, mesculin or just pick up a bag of your favorite greens just tossed with olive oil, lemon juice, salt and pepper and some grilled pita bread simply brushed with garlic and olive oil. Very simple and quick. Simple fresh flavors. Sauteed chick peas, grilled fingerling potatoes or a 5 minute couscous would also make great simple side dishes.
Provided by SarasotaCook
Categories Tuna
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- Sauce -- Start to prepare the sauce. In a large NOT non stick pan which you will be cooking the tuna in add the fennel seeds over medium and just toast a few minutes to get lightly toasted. No oil, just a dry pan and will only take a minute. Remove when toasted and just set to the side.
- Now if you don't have fennel seeds, don't panic. The dish will taste just fine. I just like that additional layer of flavor but don't worry and don't make a extra trip to the store just for them. They do however make a great additional to your spice cabinet.
- Tuna -- Remove tuna from the fridge to take some of the chill off. I like to cook mine more and room temperature. Prepare all your vegetables. For the fennel, remove the green parts and slice like a onion.
- Vegetables -- Roast your tomatoes and fennel in a 400 degree oven. On a cookie sheet covered with foil or parchment paper, lightly drizzle your tomatoes and fennel with olive oil, salt and pepper and roast 10 minutes, just until slightly brown and the tomatoes start to soften. Don't over cook you still want them fresh tasting.
- Tuna round II -- As the tomatoes and fennel cook, start your tuna. Season well with salt and pepper and in that same pan you toasted the fennel seeds heat on medium high heat and add 1 tablespoon of olive oil. Sear the tuna until it gets a nice crust on one side without moving. Should take 3-5 minutes depending on the thickness. Thinner cuts will take much less and you do not want to over cook it. Flip over and the second size will take even less time. You want it rare - medium rare, so I usually remove when rare. Set to the side and cover with foil as you make the sauce.
- Olive sauce -- in the pan that you cooked the tuna in, add the garlic and shallot and cook just a minute also on medium to medium high heat. You can add a little extra olive oil if necessary, but you shouldn't need any. Then add the white wine and red pepper flakes. Let cook another minute to reduce slightly. Then add the olives, lemon juice, zest, any additional salt and pepper if needed, but olives are salty so be careful. The last thing, stir in the fennel seeds and then just let simmer on medium for another minute just to slightly reduce. Remember, this is a thin sauce, not a gravy.
- Plate it up! If using a salad like I mentioned in the description, I would plate the salad, then top with the tuna. Top with a slice or two of the tomatoes and a few fennel slices. Then drizzle the olive sauce over the whole thing. ENJOY!
FENNEL CRUSTED TUNA
Provided by Food Network
Time 10m
Number Of Ingredients 7
Steps:
- Place toasted seeds, white pepper and salt in spice grinder. Grind to the size of coarse ground pepper. Brush outside of tuna with olive oil. Crust tuna loin with ground spice mixture. Sear tuna in a non-stick pan, using olive oil sparingly, approximately 45 to 60 seconds on all sides. Should be golden brown on the outside and pink in the center. Slice into 1 1/2 to 2-inch pieces and serve with papaya salad. Can be stored in the refrigerator tightly wrapped 3 to 4 hours before serving.
TUNA STEAKS WITH FENNEL
Sea bass is the fish I always associate with fennel, as the combination is a classic in Provence. But cross the border into Italy and you'll find tuna cooked with this anise-flavored vegetable.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large, heavy nonstick skillet over medium heat. Add the leek and cook, stirring, until leeks are limp, about 3 minutes. Add the garlic and cook, stirring, until the mixture is fragrant, 30 seconds to a minute. Add the fennel and a generous pinch of salt and cook, stirring often, until it begins to soften, about 5 minutes. Turn the heat to low, cover and cook slowly for 30 to 40 minutes, stirring often. Stir in the lemon juice, taste and adjust seasonings. The mixture should be very soft.
- Meanwhile, season the albacore steaks with salt and pepper and heat the remaining olive oil in another pan over medium-high heat. Sear the albacore steaks for 30 seconds on each side. Place on top of the fennel. Cover the pan, turn the heat down to medium-low and simmer for another 5 to 10 minutes, until the fish is cooked through.
- Sprinkle on the parsley and serve, laying the fish on top of the fennel, with lemon wedges on the side.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 8 grams, Fiber 8 grams, Protein 45 grams, SaturatedFat 1 gram, Sodium 1003 milligrams, Sugar 10 grams, TransFat 0 grams
SEARED TUNA WITH OLIVES, CAPERS, PEPPERS AND TOMATO
Seared Ahi served with Italian vegetables makes an easy and fresh tasting meal. Add fresh bread and wine if you like! Note, either fresh or canned tomatoes can be used.
Provided by CaliforniaJan
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the garlic in the oil over low heat until it turns pale gold, about 15 minutes. Remove garlic with a slotted spoon to a small bowl.
- Increase the heat to med-high and add the red onions. Cook for 2 minutes. Add the tuna strips. Increase the heat to high and quickly sear the fish on all sides, while seasoning it with the basil, oregano, and mint. Cook until the fish is done to your liking, 2 to 5 minutes. Remove fish to a hot platter or warm oven.
- Return the garlic to the skillet. Add the tomatoes, olives, capers, and red pepper flakes. Cook for just a minute, stirring occasionally. Spoon over fish.
- Garnish with the remaining basil and mint.
Nutrition Facts : Calories 313.4, Fat 16.3, SaturatedFat 2.8, Cholesterol 59.6, Sodium 726.4, Carbohydrate 6.2, Fiber 1.9, Sugar 2.1, Protein 34.6
More about "seared tuna roasted tomatoes fennel with a olive sauce recipes"
SEARED TUNA WITH TOMATO-OLIVE-CAPER …
From realsimple.com
ROASTED FENNEL WITH TOMATOES (ITALIAN …
From eatingeuropean.com
SEARED FRESH TUNA WITH ROASTED TOMATO AND FENNEL SALAD …
From foodandwine.com
- Coat both sides of the tuna steaks with the coarse pepper and season with salt. In a large heavy skillet, heat 2 tablespoons of the olive oil over high heat until almost smoking. Add the tuna and cook until well seared, about 2 minutes per side; the tuna should be rare inside. Let the fish rest for a few minutes.
- Meanwhile, in a large bowl, combine the fennel, onion, chives and tomato halves. Add the remaining 1 tablespoon olive oil, season with salt and fine pepper and toss well. Mound the salad on 4 large plates.
- Using a very sharp knife, sliced the tuna across the grain 1/4-inch thick and arrange it on the salads. Drizzle the tomato vinaigrette all around and garnish with the fennel fronds and chive blossoms.
SEARED TUNA WITH ROASTED TOMATO VINAIGRETTE AND FENNEL SALAD
From hrcook.com
ROASTED TOMATO AND FENNEL WITH TAGLIATELLE RECIPE
From seriouseats.com
SEARED TUNA WITH A OLIVE WINE SAUCE OVER HEIRLOOM TOMATOES …
From hrcook.com
SPAGHETTI WITH OLIVE OIL POACHED TUNA IN TOMATO FENNEL SAUCE …
From homeandrecipe.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
SEARED TUNA WITH ROASTED TOMATO VINAIGRETTE AND FENNEL SALAD
From cookstr.com
SEARED TUNA ROASTED TOMATOES FENNEL WITH A OLIVE …
From tfrecipes.com
SEARED TUNA ROASTED TOMATOES FENNEL WITH A OLIVE SAUCE FOOD
From homeandrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love