Fennel is a natural match for tuna’s richness. We use fennel seeds in the spice coating on the fish and serve the fillets with roasted wedges.
7 tablespoons olive oil, divided
2 large fennel bulbs, each cut into 8 wedges, fronds reserved
1 1/2 teaspoons black pepper, divided
1 teaspoon kosher salt, divided
1 teaspoon ground fennel seeds
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon paprika
4 (6-oz.) tuna steaks
1 medium orange
1 teaspoon ground Aleppo pepper (optional)
Added sugars 0g
Calcium 11% DV
Potassium 30% DV
How to Make It
Preheat oven to 425°F. Heat 2 tablespoons oil in an ovenproof skillet over medium-high. Add fennel wedges; cook until one side is caramelized, 4 to 5 minutes. Flip fennel; place pan in oven. Roast at 425°F, stirring occasionally, 12 minutes. Place fennel in bowl; toss with 1/2 teaspoon black pepper and 1/4 teaspoon salt.
Combine fennel seeds, coriander, cardamom, paprika, remaining 1 teaspoon black pepper, and remaining 3/4 teaspoon salt. Coat tuna with 1 tablespoon oil, then coat with spice mixture. Heat 2 tablespoons oil in a skillet over high. Cook tuna to desired degree of doneness, about 2 minutes per side for medium-rare. Cut steaks in half diagonally.
Section orange over a bowl; reserve juices. Combine orange sections, 1 tablespoon fennel fronds, and remaining 2 tablespoons oil. Top orange mixture and fennel wedges with Aleppo, if desired, and remaining fennel fronds. Serve with tuna.
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