Seared tuna steak with fennel & orange salad
A fresh, light way to serve tuna - remember to buy yellowfin tuna
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
- Put the fennel in a bowl. Cut the peel and pith off the orange with a sharp knife and then, working over the bowl of fennel so you catch any juices, cut out each segment and drop it into the bowl.
- Cook the pasta following the packet instructions, rinse with cold water and add it to the bowl. Add the olives, watercress and a splash of olive oil. Season well.
- Rub a little olive oil into the tuna steaks and season. Heat a non-stick frying pan and cook the tuna for 1-2 minutes on each side (depending on how thick they are). Serve the tuna with the salad.
Per serving
418 kcalories, protein 41.3g, carbohydrate 27g, fat 16.9 g, saturated fat 2.9g, fibre 4.7g, salt 1.26 g
Recipe from olive magazine, November 2006.
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Ingredients
- 1 fennel bulb , finely sliced
- 1 orange
- two handfuls of soup pasta (tiny shapes such as orzo or stelline)
- a handful of black olives
- 2 handfuls of watercress
- olive oil
- 2 tuna steaks
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
Ingredients
- 1 fennel bulb , finely sliced
- 1 orange
- two handfuls of soup pasta (tiny shapes such as orzo or stelline)
- a handful of black olives
- 2 handfuls of watercress
- olive oil
- 2 tuna steaks
Per serving
418 kcalories, protein 41.3g, carbohydrate 27g, fat 16.9 g, saturated fat 2.9g, fibre 4.7g, salt 1.26 g
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