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Gallery Orange Fennel Seared Tuna Salad Credit: John Blais Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 tablespoon fennel seed 1 whole star anise 1 tablespoon whole black peppercorns 4 teaspoons dried orange peel 2 teaspoons ground ginger Pinch of ground cloves 1/4 teaspoon ground cumin 1 1/2 teaspoons coarse salt 2 teaspoons sugar 1 1/4 pounds tuna steak Juice of 1 orange 1 tablespoon white-wine vinegar 1/4 teaspoon freshly ground black pepper 2 tablespoons plus 1 teaspoon extra-virgin olive oil 1 head red-leaf lettuce, torn into bite-size pieces 1 cucumber, cut into 1/2-inch-thick rounds 1/2 medium red onion, cut into thin moons 1/2 pint cherry tomatoes, cut in half 3 ounces feta cheese, for garnish
Gallery Orange Fennel Seared Tuna Salad Credit: John Blais
Recipe Summary Servings: 6
Gallery
Orange Fennel Seared Tuna Salad Credit: John Blais
Orange Fennel Seared Tuna Salad
Credit: John Blais
Orange Fennel Seared Tuna Salad
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 tablespoon fennel seed 1 whole star anise 1 tablespoon whole black peppercorns 4 teaspoons dried orange peel 2 teaspoons ground ginger Pinch of ground cloves 1/4 teaspoon ground cumin 1 1/2 teaspoons coarse salt 2 teaspoons sugar 1 1/4 pounds tuna steak Juice of 1 orange 1 tablespoon white-wine vinegar 1/4 teaspoon freshly ground black pepper 2 tablespoons plus 1 teaspoon extra-virgin olive oil 1 head red-leaf lettuce, torn into bite-size pieces 1 cucumber, cut into 1/2-inch-thick rounds 1/2 medium red onion, cut into thin moons 1/2 pint cherry tomatoes, cut in half 3 ounces feta cheese, for garnish
Directions
Place the fennel, anise, and peppercorns in a dry skillet. Place over medium heat, moving skillet to keep seeds from burning, until seeds are aromatic, about 3 minutes. Transfer seeds and orange peel to a spice grinder; cool slightly. Pulse until finely chopped but not powdery. Transfer to a bowl; stir in the ginger, cloves, cumin, 1 teaspoon salt, and sugar. Set aside.
Place tuna in a glass baking dish, and sprinkle each side with 1 1/2 tablespoons spice mixture. Pat with hands to make it stick. Cover with plastic, refrigerate, and let marinate for 20 minutes.
Make dressing: Whisk the orange juice and vinegar in a small bowl. Whisk in the pepper and remaining 1/2 teaspoon salt. Slowly whisk in 2 tablespoons oil until combined. Set dressing aside.
Heat remaining teaspoon oil in a nonstick skillet over medium heat until hot but not smoking. Add reserved tuna; cook until golden, 3 to 4 minutes. Flip; cook until bottom is golden, 3 to 4 minutes. Tuna should be well browned and crisp on outside, rare to medium on the inside.
Place lettuce, cucumber, onion, and tomatoes on a platter. Slice the tuna, and arrange on greens. Drizzle with dressing, and garnish with feta. Serve.
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All Reviews for Orange Fennel Seared Tuna Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Orange Fennel Seared Tuna Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
