Seared Tuna with Orange-Fennel Olive Salad
Eating healthy is super easy when you have amazing dishes like this one.
My husband and I had a fabulous date and I ordered a similar dish to this one. After trying to replicate the tasty dish, I found this one.
Enjoy, this dinner for two!
Servings:
2
yield(s)
Prep Time:
10
mins
Cook Time:
5
mins
Total Time:
15
mins
Ingredients
-
1
Bulb Fennel
(Core removed, diced)
-
1
tsp
Olive Oil
-
1/2
cup
Chopped Kalamata Olives
-
1
Orange
(cut into segments with peel, pith, membranes and seeds removed)
-
Kosher Salt & Cracked Black Pepper
-
2- 6-7
oz
Tuna Fillets
-
2
tsp
Ground Cumin
Instructions
-
Salsa: Place fennel and olive oil in a saute pan over low heat, cooking until fennel is soft and slightly golden. Let cool. Combine fennel with olive and orange segments. Season with salt and pepper.
Tuna: Place a cast-iron or saute pan over high heat. Season tuna with cumin, salt and pepper. Carefully place in hot pan. Working quickly, turn fish onto all sides until golden brown, them remove from heat and move to a serving platter.
Cool 2-3 minutes, then slice thinly with a sharp knife. Serve immediately with salsa on top, bottom or alongside.