Fennel-crusted Tuna with Orange Ginger Vinaigrette

This elegant dish features seared tuna coated in a fragrant fennel crust, paired with a bright and zesty orange ginger vinaigrette. The combination of flavors creates a refreshing and sophisticated meal perfect for any occasion. Serve it with a side of greens for a complete and healthy dinner!

This recipe is dinner, scaled for 4 servings, with 15 min prep and 10 min cook.

Prep: 15 min · Cook: 10 min · Total: 25 min · Serves: 4

Quick cooking notes

• Core ingredients include honey, salt, tuna steaks, red wine vinegar.
• Follow all 6 steps in order for the intended texture and doneness.
• Ingredient quantities listed below are for 4 servings.

Ingredients

• 1 tbsp honey
• 1 tsp salt (to taste)
• 4 pieces tuna steaks (about 6 oz each)
• 1 tbsp red wine vinegar
• 1 tbsp ginger (grated)
• 3 tbsp orange juice
• 2 tbsp fresh parsley (chopped)
• 2 tbsp fennel seeds (crushed)
• 2 tbsp olive oil
• 1 tsp black pepper (freshly ground)

Instructions

1. Start by preparing the fennel crust by mixing the crushed fennel seeds, salt, and black pepper in a small bowl.
2. Coat each tuna steak with olive oil and then press the fennel mixture onto both sides of the steaks to create an even crust.
3. Heat a non-stick skillet over medium-high heat and sear the tuna steaks for about 2-3 minutes on each side for medium-rare, or until cooked to your liking.
4. While the tuna is cooking, prepare the vinaigrette by whisking together the orange juice, grated ginger, honey, and red wine vinegar in a separate bowl.
5. Once the tuna is cooked, remove it from the skillet and let it rest for a minute before slicing.
6. Serve the sliced tuna on a plate, drizzled with the orange ginger vinaigrette and garnished with chopped parsley.

Nutrition (per serving)

• Calories: 280
• Protein: 30 g
• Fat: 14 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Sugar: 4 g
• Sodium: 420 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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