Best 8 Orange Fennel Seared Tuna Salad Recipes

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.

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 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.

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.

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

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.

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.