Seared Yellowfin Tina

Seared Yellowfin Tuna with fennel, olives, and oranges.

  • 4 oz. yellowfin tuna (thick cut)
  • 6 pieces green pitted olives
  • 4 oz. shaved fennel
  • 8 orange Supremes
  • 5 thin slices red onion
  • 1 oz. olive oil
  • 1 oz. orange juice
  • parsley and piquillo pepper for garnish

Season the thick block of tuna with salt and pepper and sear briefly on all sides in a hot sauté pan with olive oil, leaving the tuna very rare in the center. Set aside to cool. In a bowl mix the shaved fennel, orange segments, olives, olive oil, orange juice, and onion slices, season with salt and pepper, and arrange on a serving plate. Garnish plate with chopped parsley and sliced piquillo peppers. Once the tuna has cooled, slice it into ¼-inch slices and top the fennel salad with the slices, sprinkle a little sea salt on the tuna if desired, and serve immediately.


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