Orange Fennel Seared Tuna Salad
Nb persons: 0
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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.
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