Pan-Seared Tuna Topped With Fennel Salad
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Combine first 5 ingredients in medium bowl
2
(Can be prepared 4 hours ahead
3
Cover and let stand at room temperature
4
) Heat heavy large skillet over medium-high heat
5
Brush fish generously with oil
6
Season with salt and pepper
7
Add fish to skillet and cook just until cooked through and brown, about 6 minutes per side
8
Transfer to plates
9
Mix parsley into fennel mixture
10
Top fish with fennel mixture and serve
11
Combine first 5 ingredients in medium bowl
12
(Can be prepared 4 hours ahead
13
Cover and let stand at room temperature
14
) Heat heavy large skillet over medium-high heat
15
Brush fish generously with oil
16
Season with salt and pepper
17
Add fish to skillet and cook just until cooked through and brown, about 6 minutes per side
18
Transfer to plates
19
Mix parsley into fennel mixture
20
Top fish with fennel mixture and serve