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Fennel-crusted tuna with tomato salsa
Fennel-crusted tuna with tomato salsa
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Grilled tuna steaks seasoned with fennel seed and pepper, topped with balsamic salsa.
Ingredients:
  • Olive oil, to grease
  • 3 x 200g punnets grape tomatoes
  • 10 (about 300g) French shallots, peeled, halved
  • 60ml (1/4 cup) olive oil
  • 2.25 gm sugar
  • 1/2 long fresh red chilli, halved, deseeded, finely chopped
  • 20.00 ml balsamic vinegar
  • 20.00 ml fennel seeds
  • 6 (about 150g each) tuna steaks
  • 125.00 ml fresh basil leaves, torn
Instructions:
  • Preheat your oven to 160°C. Grease a baking tray with oil and line it with non-stick baking paper.
  • On the baking sheet, arrange tomatoes and shallot, then generously drizzle with 1 tablespoon of oil. Evenly sprinkle with sugar, and season with salt and pepper. Roast for 50 minutes, or until vegetables are tender. Allow to cool briefly before using.
  • In a medium bowl, mix together tomatoes, shallot, chilli, vinegar, and the remaining oil. Cover with plastic wrap and chill in the fridge.
  • Crush the fennel seeds in a mortar with a pestle until coarsely ground. Season with pepper and mix well.
  • Generously coat the tuna with the flavorful fennel mixture.
  • Preheat barbecue grill on high. Drizzle tuna with oil, season with salt, and grill for 2 minutes on each side for desired doneness.
  • Combine fresh basil with the tomato mixture, then divide the tuna among serving plates and top with salsa before serving.

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