Baked Tuna Salad With Fennel Food

ITALIAN TUNA SALAD

Steps:

• Whisk together the lemon juice, capers and Dijon mustard in a large bowl. While continuing to whisk, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. Add the beans to the dressing and mash gently with a spoon. Add the tuna, flaking it with a fork into bite-size pieces. Toss lightly to coat. Top the tuna mixture with the arugula, treviso, endive, shaved fennel, parsley leaves and 1/2 teaspoon salt. Using your hands, toss the salad together, bringing the dressing up from the bottom of the bowl until everything is coated evenly.

GRILLED TUSCAN TUNA SALAD

Steps:

• For the tuna: Remove the tuna from the refrigerator 20 minutes before grilling. Heat a charcoal or gas grill to high for direct grilling. Mix together the fennel, salt and pepper in a small bowl.
• Brush the tuna with canola oil on both sides and sprinkle with the spice mixture. Grill until charred on both sides and cooked to medium doneness, about 5 minutes per side. Remove and let rest for 5 minutes. Cut into medium dice.
• For the salad dressing: Whisk together the lemon juice, vinegar, mustard, rosemary, anchovies and garlic in a small bowl and season with salt and pepper. Slowly pour in the olive oil while whisking, until it all emulsifies. For a sweeter and thicker texture, whisk in a teaspoon of honey at a time, until desired taste and consistency is reached.
• For the salad: Combine the beans, olives, fennel, onion and tuna in a large bowl. Add the dressing and gently toss to coat. Add the greens, basil and parsley , season with salt and pepper, and toss again.
• For serving: Mound the salad on a platter and sprinkle the remaining lemon juice over the top.

TUNA, FENNEL & BEAN SALAD

Steps:

• To make a dressing, put the lemon zest and juice, mustard, oil and some seasoning in a jam jar and shake well. Tip the beans into a bowl, pour over the dressing and stir to coat. Add the herbs, fennel and cucumber, then flake the tuna into large pieces and fold through. Spoon onto plates and sprinkle with pumpkin seeds to serve.

SEARED TUNA, WHITE BEAN AND FENNEL SALAD

Steps:

• Season tuna generously on both sides with salt, then sprinkle with the black pepper, fennel seed and pollen (if using). Drizzle very lightly with olive oil and rub the seasoning into the fillets with your hands. Set aside at room temperature.
• Peel and dice the onion and soak in ice water for 10 minutes (this will tame its bite). Drain the beans and put in a bowl. Add a generous sprinkling of salt and 2 tablespoons lemon juice and stir. Drain onions and add to beans. Stir in 1 tablespoon olive oil and toss to coat. Transfer to a serving platter and set aside at room temperature.
• Make the dressing: In a small bowl, whisk together 2 tablespoons lemon juice, the lemon zest, garlic, a pinch of salt, crushed red pepper and 3 tablespoons olive oil.
• Place a wide cast iron pan over high heat. When it is hot, add tuna. Cook for about 2 minutes, until a golden brown crust forms, then flip and cook for 1 to 2 minutes more. Take care not to let the spices scorch; reduce the heat if necessary. The exterior of the fish will be cooked, but the interior will be quite rare. For medium-rare, cook an additional 2 minutes on the second side. Remove from pan and transfer to a cutting board to cool.
• Using a very sharp knife or mandoline, slice fennel crosswise into very thin slices. Salt lightly and toss with dressing. Arrange dressed fennel around the edge of the platter, surrounding the beans.
• Cut the tuna in ½-inch slices and arrange over beans. Sprinkle with parsley and fennel fronds and serve at room temperature.

ROASTED FENNEL, ORANGE, AND TUNA SALAD

Steps:

• Cut fennel bulbs into 1-inch wedges. On a rimmed baking sheet, drizzle fennel with 2 tablespoons olive oil and sprinkle with salt. Roast at 400 degrees until golden, 30 minutes, flipping halfway through. Arrange on a platter with watercress, avocado, sliced oranges, and tuna. Juice 1/2 an orange and whisk in an equal amount of vinegar; whisk in olive oil and season. Drizzle over salad.

BAKED TUNA SALAD WITH FENNEL

Steps:

• Preheat the oven to 400 degrees. Season the tuna and fennel generously with salt and pepper and place in a deep, 8-by-8-inch baking dish. Place the garlic in the pan and pour in just enough olive oil to cover the tuna. Bake for 15 minutes, until the fennel softens and the tuna is just pink at the center. Remove from the oven and cool in the oil for 5 minutes. Using a slotted spoon, remove the tuna, fennel and garlic from the oil and allow to cool.
• Place the garlic, 6 tablespoons of the oil in which the fish cooked and the lemon juice in the container of a blender and blend until smooth. (Discard the remaining oil or save it for another use.) Season the dressing to taste with salt and pepper. Toss the greens and onion with 3 tablespoons of the dressing and place them on a platter. Slice the tuna thinly and lay it over the greens along with the fennel. Toss the tomatoes with 2 tablespoons of the dressing and surround the tuna with them. Pour the remaining dressing over the tuna, chop a few of the fennel fronds and sprinkle them over the tuna. Serve at room temperature.

TUNA, WHITE BEAN AND FENNEL SALAD

Steps:

• In a large bowl, combine the beans, tomatoes, fennel, 1 tablespoon of the fennel fronds, red onion and capsicum (bell pepper), sed aside.
• In a small, screw top jar, put the vinegar, lemon juice, oil and pepper and shake to combined well.
• Pour the dressing over the bean mixture and toss lightly to combine.
• Cover and set aside for 30 minutes to allow the flavours to develop.
• Now preheat a barbecue chargrill or char-grill pan on medium.
• Spray both sides of the tuna with the cooking spray. Cook for 3-4 minutes each side or until just cooked, transfer to a plate and cover loosely with foil and set aside for 5 minutes to rest.
• Using a fork break the tuna into bite size pieces.
• Toss tuna with the bean mixture.
• Arrange serving plates with salad leaves and then arrange tuna mix on top and then sprinkle over a few fennel fronds and serve with the bread.

PAN-SEARED TUNA TOPPED WITH FENNEL SALAD

Steps:

• Combine first 5 ingredients in medium bowl. (Can be prepared 4 hours ahead. Cover and let stand at room temperature.)
• Heat heavy large skillet over medium-high heat. Brush fish generously with oil. Season with salt and pepper. Add fish to skillet and cook just until cooked through and brown, about 6 minutes per side. Transfer to plates. Mix parsley into fennel mixture. Top fish with fennel mixture and serve.

LENTIL & TUNA SALAD

Steps:

• Whisk the vinegar, mustard and garlic together in a small bowl. Slowly drizzle in the oil, whisking as you go, until emulsified, then season to taste.
• Add the lentils, tuna, tomatoes, peppers and herbs to a large bowl and toss together. Pour over the dressing and toss again. Divide between four bowls and garnish with the remaining chives.

ORANGE FENNEL SEARED TUNA SALAD

Steps:

• 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.