Tuna with persimmon, lemon and fennel

Cooking Fish Tuna with persimmon, lemon and fennel

Discover the beauty of persimmons in this zesty tuna steak recipe.

Lables: High protein Low carb Low sodium Egg free Gluten free Lactose free Milk free Sesame free Shellfish free Soy free Wheat free
  1. Toast fennel and coriander seeds in a dry frypan over medium-low heat for 1 minute or until fragrant. Grind with a pestle and mortar.
  2. Add fennel fronds to ground spices and season with sea salt and pepper. Add 100ml olive oil and rub mixture over both sides of tuna steaks. Marinate for 20 minutes.
  3. Preheat a chargrill pan over high heat. Drizzle lemon slices with 1 tablespoon olive oil. Grill for 30 seconds each side or until caramelised. Sear tuna on chargrill for 1 1/2 minutes, then turn and cook for 1 minute.
  4. Set aside for 5 minutes to rest.
  5. Meanwhile, whisk the walnut oil and lemon juice in a bowl. Season to taste.
  6. Slice the tuna steaks in half horizontally and divide among 4 serving plates. Top each tuna steak with 2-3 lemon slices and drizzle with remaining olive oil. Toss persimmon, fennel and mint with dressing. Serve immediately with tuna.

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1 tsp fennel seeds
1 tsp coriander seeds
1 large fennel bulb, trimmed, thinly sliced, fronds finely chopped
150ml extra virgin olive oil
2 x 400g tuna steaks
2 lemons, sliced into 4-5 rounds each, plus juice of 1 lemon
1/4 cup walnut oil*
2 persimmons*, halved, thinly sliced
1/4 cup mint leaves, torn

Adv

Autors
Preparation time
40
Cooking time
10
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Fish
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