rare tuna and fennel salad



  • 1 tbsp olive oil
  • 500g tuna cut into batons (roughly 5cm square)
  • 1 tbsp sea salt
  • freshly ground black pepper
  • handful green beans
  • 1 baby cos lettuce, torn
  • 1 baby fennel bulb, finely sliced
  • lemon dressing (see below)
  • optional:  sliced green olives

Bush the olive oil over the tuna snd season with salt and pepper. Heat a large non-stick frying pan over a high hest, add the tuna and cook for 20 seconds on each side of the batons.  Remove from pan and allow to rest for up to 1 hour.  Cut the tuna into 5mm slices.

Blanch the beans in boiling water for 2 minutes then refresh in cold water.  Arrange the cos, fennel and beans on plates, top with tuna and spoon over the lemon dressing.

Serves 4

lemon dressing:

  • 1 lemon, peeled and segmented
  • 3 tbsp baby capers
  • 1/4 cup olive oil
  • sea salt and freshly ground pepper

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