SEARED TUNA WITH FENNEL-AND-LEMON SLAW

Seared Tuna With Fennel-and-Lemon Slaw image

Provided by Molly O'Neill

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Grated zest of 1 lemon
4 teaspoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 small heads fennel, trimmed and very thinly sliced
2 tablespoons chopped feathery green fennel fronds
1 1/2 pounds tuna steak, in 1 piece
Salt and freshly ground black pepper
2 teaspoons vegetable oil

Steps:

To make the slaw, whisk together in a large bowl the zest, lemon juice, olive oil, salt and black pepper. Add the fennel, toss and refrigerate for 1 hour. Carefully wrap the fennel fronds in plastic to keep them fresh, then refrigerate.
When ready to serve, generously season the tuna on both sides with salt and pepper. Place a large, heavy skillet over medium-high heat. When the skillet is very hot, add the oil and immediately add the tuna. Cook, turning once, until the tuna is seared on the outside but still very pink at the center, about 5 to 10 minutes depending on its thickness.
Slice the tuna into thin slices. Lay them over 4 serving plates, place a mound of slaw in the center of each plate, garnish with the chopped fennel fronds and serve.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 681 milligrams, Sugar 4 grams, TransFat 0 grams