Pan-Seared Tuna Topped with Fennel Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/2 medium fennel bulb (fresh anise), thinly sliced |
1/4 small red onion, thinly sliced |
3 tablespoons olive oil |
2 tablespoons orange juice |
1 tablespoon white wine vinegar |
2 8-ounce tuna fillets (about 1 1/4 inches thick) |
olive oil |
1/2 cup parsley leaves |
Directions:
1. Combine first 5 ingredients in medium bowl. (Can be prepared 4 hours ahead. Cover and let stand at room temperature.)
2. 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.
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