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Fennel orange salad with seared tuna
A refreshing salad and seafood dish that will impress! Serve this salad with fennel, orange, radicchio, and oregano with seared tuna.
SERVES
4
Ingredients
Seared Tuna
- 1 tablespoon (15 ml) fennel seed
- 1 tablespoon (15 ml) whole black peppercorns
- 1 tablespoon (15 ml) whole allspice berries
- 1 orange, zest (remove and reserve segments for Salad)
- 1 1/2 teaspoons (7.5 ml) coarse salt
- 2 teaspoons (10 ml) sugar
- 1 1/4 pounds (567 g) piece yellowfin tuna loin, trimmed into a rectangle
- 1 tablespoon (15 ml) vegetable oil
Fennel Orange Salad
- 1 orange, juice
- 2 tablespoons (30 ml) red wine vinegar
- 1/2 cup (120 ml) extra virgin olive oil
- 1 teaspoon (5 ml) honey
- Salt and chilli flakes, to season
- 3 sprigs oregano, leaves only
- 1 head radicchio, thin shreds
- Reserved orange segments
- 1 bulb fennel, cored and sliced in thin wedges (reserve some fronds, to garnish)
- Small handful pitted kalamata olives, halved
Directions
Tuna
- In a spice grinder, combine the fennel, pepper, allspice, orange zest, salt, and sugar and grind to a coarse meal.
- Place tuna on a flat dish or pan and season well with the spice mixture. Cover and refrigerate for at least 20 minutes.
- A few minutes before serving, heat oil in a non-stick skillet over medium-high heat. Add tuna and sear for 15 seconds per side until lightly browned and crisp on the outside, raw to rare on the inside.
Salad
- In a mason jar, combine the orange juice, vinegar, honey, and olive oil, season with salt and chilli flake. Seal tightly and shake vigorously until well combined. Set aside.
- In a bowl, combine the oregano, radicchio, orange segments, fennel, and olives, add the dressing and toss until evenly coated.
- Arrange the salad on a serving dish, garnish with fennel fronds.
- Slice the tuna and arrange it over the veggies.
- Serve immediately. Enjoy!
