Fennel-crusted tuna with tomato salsa

Dressed in a fennel seed and pepper mix, these tasty tuna steaks are crisscrossed on the grill and kissed by sweet balsamic salsa.

Recipe «Fennel-crusted tuna with tomato salsa» presented in category Recipes / Fish, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author Gomer would need: Olive oil, to grease, 3 x 200g punnets grape tomatoes, 10 French shallots, peeled, halved, 60ml olive oil, 1/2 tsp sugar , 1/2 long fresh red chilli, halved, deseeded, finely chopped, 1 tbsp balsamic vinegar, 1 tbsp fennel seeds , 6 tuna steaks, 1/2 cup fresh basil leaves, torn.

Ingredients:

• Olive oil, to grease 
• 3 x 200g punnets grape tomatoes 
• 10 French shallots, peeled, halved 
• 60ml olive oil 
• 1/2 tsp sugar 
• 1/2 long fresh red chilli, halved, deseeded, finely chopped 
• 1 tbsp balsamic vinegar 
• 1 tbsp fennel seeds 
• 6 tuna steaks 
• 1/2 cup fresh basil leaves, torn 

Instructions

1. Preheat oven to 160°C. Brush a baking tray with oil to grease. Line with non-stick baking paper.
2. Place tomatoes and shallot on the prepared tray. Drizzle over 1 tablespoon of oil. Sprinkle with sugar. Season with salt and pepper. Roast for 50 minutes or until tender. Set aside to cool slightly.
3. Combine tomatoes, shallot, chilli, vinegar and the remaining oil in a medium bowl. Cover with plastic wrap and place in the fridge.
4. Meanwhile, place the fennel seeds in a mortar and pound with a pestle until crushed. Season with pepper and stir to combine.
5. Sprinkle fennel mixture over the tuna.
6. Heat a barbecue grill on high. Drizzle a little oil over the tuna and season lightly with salt. Cook the tuna on grill for 2 minutes each side for medium or until cooked to your liking.
7. Add the basil to the tomato mixture and combine. Divide the tuna among serving plates. Top with salsa to serve.