Seared tuna with fennel, mint and chilli salad

Seared tuna with fennel, mint and chilli salad

By
From
The Frugal Cook
Serves
2
Photographer
Mike Cooper

This is based on a salad they serve in our local fish restaurant FishWorks. It's a great partner for grilled fish and for seafood like prawns. The only downside is that you need a mandolin - or a lot of patience and a sharp knife - to make it.

Ingredients

Quantity Ingredient
1 small to medium-sized fennel bulb, preferably still with its leaves
1 small red chilli, de-seeded and finely chopped
1 tablespoon finely chopped mint leaves
1/2 medium lemon, juiced
4-5 tablespoons extra virgin olive oil
2 x 100g tuna steaks
salt
freshly ground black pepper

Method

  1. Trim the stalks and leaves off the fennel bulb and set aside. Finely slice the fennel with a mandolin or very sharp knife. Tip into a bowl and add the chilli and mint leaves. Add the lemon juice and 2 tbsp of the olive oil and toss together. Season to taste with salt, adding more oil or lemon if needed.

Variations

  • You could also serve the tuna with a tomato and bean salad or with a stir-fry. The fennel salad can also be served separately with a few small, cooked, peeled prawns.

Thrifty tip

  • You could make this with thawed, frozen tuna steaks - cheaper than using fresh.
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