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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. 



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



  1. In a spice grinder, combine the fennel, pepper, allspice, orange zest, salt, and sugar and grind to a coarse meal.
  2. Place tuna on a flat dish or pan and season well with the spice mixture. Cover and refrigerate for at least 20 minutes.
  3. 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.


  1. 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.
  2. In a bowl, combine the oregano, radicchio, orange segments, fennel, and olives, add the dressing and toss until evenly coated.
  3. Arrange the salad on a serving dish, garnish with fennel fronds.
  4. Slice the tuna and arrange it over the veggies.
  5. Serve immediately. Enjoy!