Best Baked Tuna Salad With Fennel Recipes

Pan-Seared Tuna Topped with Fennel Salad image

Yield Serves 2

Number Of Ingredients 8

1/2 medium fennel bulb (fresh anise), thinly sliced
1/4 small red onion, thinly sliced
3 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon white wine vinegar
2 8-ounce tuna fillets (about 1 1/4 inches thick)
Olive oil
1/2 cup parsley leaves

Steps:

Combine first 5 ingredients in medium bowl. (Can be prepared 4 hours ahead. Cover and let stand at room temperature.)
Heat heavy large skillet over medium-high heat. Brush fish generously with oil. Season with salt and pepper. Add fish to skillet and cook just until cooked through and brown, about 6 minutes per side. Transfer to plates. Mix parsley into fennel mixture. Top fish with fennel mixture and serve.

Tuna, White Bean and Fennel Salad image

Provided by ImPat

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

2 (400 g) cannellini beans (rinsed and drained)
3 egg tomatoes (deseeded, chopped)
1 head fennel (medium, trimmed finely chop bulb and roughly chop fronds)
1 red onion (small, chopped)
1/2 yellow pepper (bell pepper, chopped)
3 tablespoons white vinegar
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon ground black pepper (fresh)
400 g tuna steaks
nonstick cooking spray
60 g salad leaves (mixed)
6 slices sourdough bread (to serve)

Steps:

In a large bowl, combine the beans, tomatoes, fennel, 1 tablespoon of the fennel fronds, red onion and capsicum (bell pepper), sed aside.
In a small, screw top jar, put the vinegar, lemon juice, oil and pepper and shake to combined well.
Pour the dressing over the bean mixture and toss lightly to combine.
Cover and set aside for 30 minutes to allow the flavours to develop.
Now preheat a barbecue chargrill or char-grill pan on medium.
Spray both sides of the tuna with the cooking spray. Cook for 3-4 minutes each side or until just cooked, transfer to a plate and cover loosely with foil and set aside for 5 minutes to rest.
Using a fork break the tuna into bite size pieces.
Toss tuna with the bean mixture.
Arrange serving plates with salad leaves and then arrange tuna mix on top and then sprinkle over a few fennel fronds and serve with the bread.

Baked Tuna Salad With Fennel image

Provided by Molly O'Neill

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds tuna, in one chunk
2 heads fennel, sliced into 1/2-inch- thick rings, leafy green fronds reserved
Kosher salt and freshly ground black pepper to taste
4 cloves garlic, peeled
2 to 3 cups olive oil
3 tablespoons freshly squeezed lemon juice
6 cups salad greens
1/2 small red onion, thinly sliced
1 red tomato, sliced into thin wedges
1 yellow tomato, sliced into thin wedges

Steps:

Preheat the oven to 400 degrees. Season the tuna and fennel generously with salt and pepper and place in a deep, 8-by-8-inch baking dish. Place the garlic in the pan and pour in just enough olive oil to cover the tuna. Bake for 15 minutes, until the fennel softens and the tuna is just pink at the center. Remove from the oven and cool in the oil for 5 minutes. Using a slotted spoon, remove the tuna, fennel and garlic from the oil and allow to cool.
Place the garlic, 6 tablespoons of the oil in which the fish cooked and the lemon juice in the container of a blender and blend until smooth. (Discard the remaining oil or save it for another use.) Season the dressing to taste with salt and pepper. Toss the greens and onion with 3 tablespoons of the dressing and place them on a platter. Slice the tuna thinly and lay it over the greens along with the fennel. Toss the tomatoes with 2 tablespoons of the dressing and surround the tuna with them. Pour the remaining dressing over the tuna, chop a few of the fennel fronds and sprinkle them over the tuna. Serve at room temperature.