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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
5 tablespoons extra-virgin olive oil |
1 teaspoon ground cumin, plus additional |
1 teaspoon fennel seeds, plus additional |
1 clove garlic, peeled and chopped |
2 sprigs thyme, leaves only |
1 lime, zest finely grated |
freshly ground black pepper |
2 (1-pound) tuna steaks |
2 texas onions (spring onions), peeled, trimmed, and each cut into 8 wedges |
1 bulb fennel, trimmed and cut into 1/4-inch thick slices |
2 small zucchini, trimmed and cut into 1/4-inch-thick slices |
2 orange baby bell peppers, cored, seeded, deveined, and cut into 1/4-inch thick slices |
salt |
12 fava beans, peeled |
8 cherry tomatoes, halved |
1 seedless orange, peeled and cut in segments |
1 lemon, zest finely grated, flesh peeled, and cut in segments |
4 sprigs basil, leaves only, washed |
2 tablespoons nicoise olives, pitted |
1 tablespoon pistachios |
vegetable oil |
fleur de sel |
Directions:
1. Combine 2 tablespoons olive oil, cumin, fennel seeds, garlic, thyme leaves, and lime zest; season, to taste, with pepper. Rub the marinade all over the tuna steaks. Cover and marinate in the refrigerator.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onions, fennel, a pinch of cumin, and a pinch of fennel seeds and cook, stirring, for 5 minutes (don't let the vegetables brown). Add the zucchini and bell peppers, season to taste with salt and pepper, and continue to cook for 5 minutes.
3. Separately, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the fava beans and cook, stirring, for 1 minute. Add the cherry tomatoes, orange segments, lemon zest and segments, half of the basil leaves, olives, and pistachios.
4. While the vegetables are cooking, heat a grill pan over high heat. Brush the pan with vegetable oil and grill the tuna steaks for 4 minutes on each side for medium rare. Let rest for 5 minutes before cutting each steak into 4 slices.
5. Divide the vegetables among 4 warm dinner plates. For each plate, top with the remaining basil leaves and put 2 slices of tuna on top of the vegetables. Season the tuna with fleur de sel and spoon the citrus-fava mixture around the plate. Serve immediately.
6. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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