**Baked Tuna Salad with Fennel: A Delightful and Nutritious Dish**
This baked tuna salad with fennel is a delicious and nutritious dish that is perfect for a light lunch or dinner. It is made with a combination of tuna, fennel, celery, red onion, and mayonnaise, and is then baked until golden brown. The fennel adds a unique and refreshing flavor to the salad, while the celery and red onion provide a crunchy texture. The mayonnaise helps to bind the ingredients together and creates a creamy and flavorful dressing. This recipe is also a great way to use up leftover tuna, and it can be easily customized to your own preferences. For example, you can add other vegetables, such as carrots or peas, or you can use a different type of mayonnaise, such as aioli or sriracha mayonnaise.
TUNA STEAKS WITH FENNEL
Sea bass is the fish I always associate with fennel, as the combination is a classic in Provence. But cross the border into Italy and you'll find tuna cooked with this anise-flavored vegetable.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large, heavy nonstick skillet over medium heat. Add the leek and cook, stirring, until leeks are limp, about 3 minutes. Add the garlic and cook, stirring, until the mixture is fragrant, 30 seconds to a minute. Add the fennel and a generous pinch of salt and cook, stirring often, until it begins to soften, about 5 minutes. Turn the heat to low, cover and cook slowly for 30 to 40 minutes, stirring often. Stir in the lemon juice, taste and adjust seasonings. The mixture should be very soft.
- Meanwhile, season the albacore steaks with salt and pepper and heat the remaining olive oil in another pan over medium-high heat. Sear the albacore steaks for 30 seconds on each side. Place on top of the fennel. Cover the pan, turn the heat down to medium-low and simmer for another 5 to 10 minutes, until the fish is cooked through.
- Sprinkle on the parsley and serve, laying the fish on top of the fennel, with lemon wedges on the side.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 8 grams, Fiber 8 grams, Protein 45 grams, SaturatedFat 1 gram, Sodium 1003 milligrams, Sugar 10 grams, TransFat 0 grams
BAKED TUNA SALAD WITH FENNEL
Provided by Molly O'Neill
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
PAN-SEARED TUNA TOPPED WITH FENNEL SALAD
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.
Tips:
- For the best flavor, use fresh, high-quality ingredients.
- If you don't have fennel, you can substitute celery.
- To make the tuna salad ahead of time, simply assemble it and refrigerate for up to 2 days.
- Serve the tuna salad on a bed of lettuce, or use it as a sandwich filling.
- Garnish the tuna salad with fresh herbs, such as parsley or dill.
- To make the tuna salad more creamy, add a tablespoon or two of mayonnaise.
- If you like a little spice, add a pinch of cayenne pepper or red pepper flakes.
Conclusion:
Baked tuna salad with fennel is a delicious and healthy dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover tuna. The fennel adds a subtle sweetness and anise flavor to the salad, while the breadcrumbs give it a nice crunch. This salad is also very versatile and can be served on a bed of lettuce, in a sandwich, or as a dip. So next time you are looking for a quick and easy meal, give baked tuna salad with fennel a try.
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