Tuna Fish Salad With Fennel and Orange Salsa Recipe

 

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Coarsely chop the cooled, roasted fennel and stir it into the orange salsa. Stir occasionally as the flavors blend. Preheat a heavy skillet over medium heat; drizzle with canola oil. Add the tuna steaks to the pan and cook until browned.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.On a rimmed baking sheet, drizzle fennel with 2 tablespoons olive oil and sprinkle with salt. Roast at 400 degrees until golden, 30 minutes, flipping halfway through. Arrange on a platter with watercress, avocado, sliced oranges, and tuna.

Juice 1/2 an orange and whisk in an equal amount of vinegar; whisk in olive oil and season.Add the tuna and chickpeas, orange sections, lettuce, fennel, onion, jalapeño, and cilantro to the dressing and toss gently.Add the tuna and chickpeas, orange sections, lettuce, fennel, onion, jalapeño, and cilantro to the dressing and toss gently. Step 5 Wine Recommendation: Instead of the more traditional riesling, accompany this tuna with a Pfalz spätlese made from scheurebe.For the tuna.

400ml extra virgin olive oil (approx) 3 thyme sprigs. 2 unpeeled whole garlic cloves. 1 tsp fennel seeds.

2 tsp white peppercorns. 300g piece raw tuna. For the dressing.

1 tbsp lemon juice. 2 tbsp orange juice. 1 tsp Dijon mustard. 2 tbsp extra virgin olive oil. sea salt.

For the salad. 2 baby fennel.Preparation Using a whisk or an immersion blender, combine the olive oil, lemon juice, salt, pepper, tarragon, and parsley. Lightly chunk the tuna, then toss it with the fennel, celery, onion, and.Instructions Checklist.

Step 1. In a large bowl, combine the tuna, celery, onion, mayonnaise, lemon juice, parsley, garlic powder, salt and pepper. Mix well and refrigerate until chilled. Sprinkle with paprika if desired.Add the beans to the dressing and mash gently with a spoon.

Add the tuna, flaking it with a fork into bite-size pieces. Toss lightly to coat. Top the tuna mixture with the.

Directions In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste.Place ½ tablespoon lemon juice, olive oil, vinegar, mustard and sugar in a blender or food processor and process until smooth. Season with salt and pepper.

Arrange arrange radicchio, fennel, orange, grapefruit and onion on a serving platter or salad plates. Top with tuna and drizzle with dressing; serve immediately.Sear the albacore steaks for 30 seconds on each side. Place on top of the fennel. Cover the pan, turn the heat down to medium-low and simmer for another 5 to 10 minutes, until the fish is cooked.

Holding oranges over bowl to catch juices, cut between membranes to release segments into bowl. Add fennel and onion; toss gently. Season with salt and pepper. (Salsa can be made 3 hours ahead.Preheat the oven to 400 degrees.

Season the tuna and fennel generously with salt and pepper and place in a deep, 8-by-8-inch baking dish. Place the garlic in the pan and pour in just enough olive.Method For the tuna, place the olive oil in a saucepan with thyme, garlic, fennel seeds and peppercorns. Very gently heat the oil and just before boiling point – when tiny bubbles start appearing – add in tuna.

Ensure tuna is completely covered in oil.

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