ORANGE FENNEL SEARED TUNA SALAD
Searedtuna with an orange-peel-and-fennel-seed crust sits atop red-leaf lettuce. Orange vinaigrette complements the tuna's spices.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 19
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.
Nutrition Facts : Calories 214 g, Cholesterol 36 g, Fat 11 g, Fiber 1 g, Protein 21 g, Sodium 352 g
SEARED TUNA WITH BLOOD ORANGE-FENNEL GLAZE AND RELISH WITH SAUTEED WATERCRESS
Steps:
- Place a small saute pan over medium heat. Add the fennel seeds and toast for 1 minute. Place both juices and fennel seeds in a medium saucepan and cook over high heat until reduced to 1 cup. Remove from heat and whisk in mustard and honey. Heat saute pan or grill pan over high heat. Season the fillets on both sides with salt and pepper and brush 1 side of each piece of fish with the glaze. Cook glaze-side down until golden brown, about 2 minutes. Turn over, brush with more of the glaze and continue cooking for 1 to 2 minutes for medium-rare doneness.
- Whisk together the sherry, oil and salt and pepper in a medium bowl. Add the orange segments and fennel and mix to combine. Season with salt and pepper, to taste and fold in the parsley. Let sit at room temperature for 30 minutes before serving.
- Heat oil in a large saute pan. Add the garlic and cook over medium-high heat for 1 minute. Toss in the watercress and cook just until it wilts. Add the vinegar, toss and serve.
ORANGE FENNEL SALAD
Steps:
- Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
- Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
- For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.
SEARED TUNA WITH FENNEL-AND-LEMON SLAW
Provided by Molly O'Neill
Categories dinner, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- To make the slaw, whisk together in a large bowl the zest, lemon juice, olive oil, salt and black pepper. Add the fennel, toss and refrigerate for 1 hour. Carefully wrap the fennel fronds in plastic to keep them fresh, then refrigerate.
- When ready to serve, generously season the tuna on both sides with salt and pepper. Place a large, heavy skillet over medium-high heat. When the skillet is very hot, add the oil and immediately add the tuna. Cook, turning once, until the tuna is seared on the outside but still very pink at the center, about 5 to 10 minutes depending on its thickness.
- Slice the tuna into thin slices. Lay them over 4 serving plates, place a mound of slaw in the center of each plate, garnish with the chopped fennel fronds and serve.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 681 milligrams, Sugar 4 grams, TransFat 0 grams
SEARED TUNA, WHITE BEAN AND FENNEL SALAD
Rich tuna and creamy white beans are the foundations of a favorite warm-weather Mediterranean salad, often accented with tomatoes and onion. Here, well-seasoned tuna fillet is instead seared rare in a cast-iron skillet, though it could also be grilled over hot coals. But feel free to use best-quality canned tuna, and skip the cooking altogether. The crisp, thinly sliced fennel adds freshness and mirrors the fennel seed in the seasoning.
Provided by David Tanis
Categories dinner, lunch, quick, snack, salads and dressings, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 862, UnsaturatedFat 6 grams, Carbohydrate 131 grams, Fat 8 grams, Fiber 34 grams, Protein 72 grams, SaturatedFat 1 gram, Sodium 958 milligrams, Sugar 8 grams, TransFat 0 grams
TUNA CHICKPEA FENNEL AND ORANGE SALAD
This is from one of my Food & Wine Cookbooks. This is just the sort of thing I love taking to work for lunch. Serve with some pita bread.
Provided by dicentra
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large glass or stainless-steel bowl, whisk together the lemon juice, mustard, salt and pepper. Add the oil slowly, whisking.
- In a medium glass or stainless-steel bowl, combine the tuna and chickpeas. Gently stir in ¼ cup of the dressing.
- Using a knife, peel the oranges down to the flesh, removing all of the white pith. Cut the sections away from the membranes and set aside.
- Squeeze 2 tablespoons of the juice from the membranes into the remaining dressing.
- Add the tuna and chickpeas, orange sections, lettuce, fennel, onion, jalapeno, and cilantro to the dressing and toss gently.
Nutrition Facts : Calories 585.8, Fat 33.1, SaturatedFat 5, Cholesterol 32.3, Sodium 1319.4, Carbohydrate 46.7, Fiber 11.1, Sugar 8.8, Protein 28.6
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.
ORANGE CITRUS TUNA SALAD
Make and share this Orange Citrus Tuna Salad recipe from Food.com.
Provided by daisygrl64
Categories Salad Dressings
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- in a large bowl stir together all dressing ingredients.
- stir in all salad ingredients except lettuce and oranges.
- on platter or individual salad plates place lettuce.
- spoon tuna salad on lettuce; arrange orange slices around tuna salad.
- serve.
Nutrition Facts : Calories 223.9, Fat 12, SaturatedFat 2.1, Cholesterol 30.1, Sodium 286.8, Carbohydrate 13.8, Fiber 1.9, Sugar 6.8, Protein 15.7
ROASTED FENNEL, ORANGE, AND TUNA SALAD
Fennel and citrus are a natural pair, and together with creamy avocado and oil-packed tuna fish, they make a vibrant and delicious salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
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.
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