Online Recipe Database Direct Access

This recipe is liked by 0 person(s).

Orange Fennel Seared Tuna Salad

Categories: Import
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.

Orange Fennel Seared Tuna Salad Per serving: 214 calories, 11 g fat, 36 mg cholesterol, 9 g carbs, 352 mg sodium, 21 g protein, 1 g fiber Ingredients Serves 6 as a main dish.
1 tablespoon	fennel seed
1	whole star anise
1 tablespoon	whole black peppercorns
4 teaspoons	dried orange peel
2 teaspoons	ground ginger
Pinch	ground cloves
1/4 teaspoon	ground cumin
1 1/2 teaspoons	coarse salt
2 teaspoons	sugar
1 1/4 pounds	tuna steak
Juice of 1	orange
1 tablespoon	white-wine vinegar
1/4 teaspoon	freshly ground black pepper
2 tablespoons plus 1 teaspoon	extra-virgin olive oil
1 head	red-leaf lettuce, torn into bite-size pieces
1	cucumber, cut into 1/2-inch-thick rounds
1/2 medium	red onion, cut into thin moons
1/2 pint	cherry tomatoes, cut in half
3 ounces	feta cheese, for garnish
Directions 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.
First published

Recipe uploaded with Shop'NCook recipe organizer software.

Display the recipe for printing

View the .scx source of the recipe

Download the .scx source of the recipe