Best 9 Orange Fennel Seared Tuna Salad Recipes

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Indulge in a culinary journey with our tantalizing Orange Fennel Seared Tuna Salad, a symphony of flavors that will delight your palate. This delectable dish features perfectly seared tuna steaks, infused with a vibrant marinade of orange zest, fennel seeds, and aromatic herbs. Succulent and flaky, the tuna harmonizes beautifully with a medley of crisp fennel, juicy oranges, and a refreshing mint-orange vinaigrette.

Accompanying this main course are two equally enticing recipes. Treat yourself to a refreshing Orange Fennel Salad, a vibrant mix of thinly sliced fennel, oranges, and a tangy orange-fennel vinaigrette. For a sweet and savory side, try our Orange Fennel Roasted Carrots, where tender carrots are roasted to perfection with a glaze of orange juice, fennel seeds, and a hint of honey.

These recipes promise an unforgettable dining experience, whether you're hosting a special occasion or seeking a delightful weeknight meal. Get ready to embark on a culinary adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

ORANGE FENNEL SEARED TUNA SALAD



Orange Fennel Seared Tuna Salad image

Searedtuna with an orange-peel-and-fennel-seed crust sits atop red-leaf lettuce. Orange vinaigrette complements the tuna's spices.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 19

1 tablespoon fennel seed
1 whole star anise
1 tablespoon whole black peppercorns
4 teaspoons dried orange peel
2 teaspoons ground ginger
Pinch of ground cloves
1/4 teaspoon ground cumin
1 1/2 teaspoons coarse salt
2 teaspoons sugar
1 1/4 pounds tuna steak
Juice of 1 orange
1 tablespoon white-wine vinegar
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 head red-leaf lettuce, torn into bite-size pieces
1 cucumber, cut into 1/2-inch-thick rounds
1/2 medium red onion, cut into thin moons
1/2 pint cherry tomatoes, cut in half
3 ounces feta cheese, for garnish

Steps:

  • Place the fennel, anise, and peppercorns in a dry skillet. Place over medium heat, moving skillet to keep seeds from burning, until seeds are aromatic, about 3 minutes. Transfer seeds and orange peel to a spice grinder; cool slightly. Pulse until finely chopped but not powdery. Transfer to a bowl; stir in the ginger, cloves, cumin, 1 teaspoon salt, and sugar. Set aside.
  • Place tuna in a glass baking dish, and sprinkle each side with 1 1/2 tablespoons spice mixture. Pat with hands to make it stick. Cover with plastic, refrigerate, and let marinate for 20 minutes.
  • Make dressing: Whisk the orange juice and vinegar in a small bowl. Whisk in the pepper and remaining 1/2 teaspoon salt. Slowly whisk in 2 tablespoons oil until combined. Set dressing aside.
  • Heat remaining teaspoon oil in a nonstick skillet over medium heat until hot but not smoking. Add reserved tuna; cook until golden, 3 to 4 minutes. Flip; cook until bottom is golden, 3 to 4 minutes. Tuna should be well browned and crisp on outside, rare to medium on the inside.
  • Place lettuce, cucumber, onion, and tomatoes on a platter. Slice the tuna, and arrange on greens. Drizzle with dressing, and garnish with feta. Serve.

Nutrition Facts : Calories 214 g, Cholesterol 36 g, Fat 11 g, Fiber 1 g, Protein 21 g, Sodium 352 g

ROASTED FENNEL, ORANGE, AND TUNA SALAD



Roasted Fennel, Orange, and Tuna Salad image

Fennel and citrus are a natural pair, and together with creamy avocado and oil-packed tuna fish, they make a vibrant and delicious salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

2 fennel bulbs
Olive oil
Salt and pepper
Trimmed watercress
1 sliced avocado
2 peeled and sliced oranges
2 cans drained oil-packed tuna
1/2 orange, juiced
White wine vinegar

Steps:

  • Cut fennel bulbs into 1-inch wedges. On a rimmed baking sheet, drizzle fennel with 2 tablespoons olive oil and sprinkle with salt. Roast at 400 degrees until golden, 30 minutes, flipping halfway through. Arrange on a platter with watercress, avocado, sliced oranges, and tuna. Juice 1/2 an orange and whisk in an equal amount of vinegar; whisk in olive oil and season. Drizzle over salad.

SEARED TUNA, WHITE BEAN AND FENNEL SALAD



Seared Tuna, White Bean and Fennel Salad image

Rich tuna and creamy white beans are the foundations of a favorite warm-weather Mediterranean salad, often accented with tomatoes and onion. Here, well-seasoned tuna fillet is instead seared rare in a cast-iron skillet, though it could also be grilled over hot coals. But feel free to use best-quality canned tuna, and skip the cooking altogether. The crisp, thinly sliced fennel adds freshness and mirrors the fennel seed in the seasoning.

Provided by David Tanis

Categories     dinner, lunch, quick, snack, salads and dressings, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

1 to 1 1/2 pounds tuna fillets, in 2-inch-thick slices
Salt
1/2 teaspoon coarsely ground black pepper
1 teaspoon fennel seeds, toasted and coarsely ground
1 teaspoon dried fennel pollen (optional)
Extra-virgin olive oil
1 small to medium red onion
6 cups cooked cannellini or other white beans
4 tablespoons fresh lemon juice, more to taste
1 teaspoon lemon zest
2 garlic cloves, pressed or minced to a paste
1/2 teaspoon crushed red-pepper flakes
2 smooth, pale green medium fennel bulbs
2 tablespoons freshly chopped parsley
1 tablespoon chopped fennel fronds

Steps:

  • Season tuna generously on both sides with salt, then sprinkle with the black pepper, fennel seed and pollen (if using). Drizzle very lightly with olive oil and rub the seasoning into the fillets with your hands. Set aside at room temperature.
  • Peel and dice the onion and soak in ice water for 10 minutes (this will tame its bite). Drain the beans and put in a bowl. Add a generous sprinkling of salt and 2 tablespoons lemon juice and stir. Drain onions and add to beans. Stir in 1 tablespoon olive oil and toss to coat. Transfer to a serving platter and set aside at room temperature.
  • Make the dressing: In a small bowl, whisk together 2 tablespoons lemon juice, the lemon zest, garlic, a pinch of salt, crushed red pepper and 3 tablespoons olive oil.
  • Place a wide cast iron pan over high heat. When it is hot, add tuna. Cook for about 2 minutes, until a golden brown crust forms, then flip and cook for 1 to 2 minutes more. Take care not to let the spices scorch; reduce the heat if necessary. The exterior of the fish will be cooked, but the interior will be quite rare. For medium-rare, cook an additional 2 minutes on the second side. Remove from pan and transfer to a cutting board to cool.
  • Using a very sharp knife or mandoline, slice fennel crosswise into very thin slices. Salt lightly and toss with dressing. Arrange dressed fennel around the edge of the platter, surrounding the beans.
  • Cut the tuna in ½-inch slices and arrange over beans. Sprinkle with parsley and fennel fronds and serve at room temperature.

Nutrition Facts : @context http, Calories 862, UnsaturatedFat 6 grams, Carbohydrate 131 grams, Fat 8 grams, Fiber 34 grams, Protein 72 grams, SaturatedFat 1 gram, Sodium 958 milligrams, Sugar 8 grams, TransFat 0 grams

ORANGE AND FENNEL SALAD



Orange and Fennel Salad image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 large fennel bulb, trimmed and thinly sliced
2 medium oranges, peeled
1 tablespoon olive oil
1 tablespoon red wine vinegar
Salt and pepper
2 tablespoons sweetened dried cranberries

Steps:

  • Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve.

ORANGE FENNEL SALAD



Orange Fennel Salad image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 7

2 pounds fennel bulbs
3 to 4 oranges
1/4 cup good olive oil
2 lemons, juiced
Kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces arugula

Steps:

  • Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
  • Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
  • For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

SEARED TUNA WITH BLOOD ORANGE-FENNEL GLAZE AND RELISH WITH SAUTEED WATERCRESS



Seared Tuna with Blood Orange-Fennel Glaze and Relish with Sauteed Watercress image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 17

2 teaspoons fennel seeds
4 cups blood orange juice
1 cup orange juice
2 tablespoons Dijon mustard
1 tablespoon honey
4 tuna fillets, about 6 ounces each
Salt and freshly ground pepper
3 tablespoons sherry vinegar
3 tablespoons olive oil
Salt and pepper
2 blood oranges, segmented
1 cup finely sliced fennel
2 tablespoons finely chopped parsley
2 tablespoons olive oil
2 cloves garlic, sliced
2 bunches watercress, washed and patted dry
2 tablespoons sherry vinegar

Steps:

  • Place a small saute pan over medium heat. Add the fennel seeds and toast for 1 minute. Place both juices and fennel seeds in a medium saucepan and cook over high heat until reduced to 1 cup. Remove from heat and whisk in mustard and honey. Heat saute pan or grill pan over high heat. Season the fillets on both sides with salt and pepper and brush 1 side of each piece of fish with the glaze. Cook glaze-side down until golden brown, about 2 minutes. Turn over, brush with more of the glaze and continue cooking for 1 to 2 minutes for medium-rare doneness.
  • Whisk together the sherry, oil and salt and pepper in a medium bowl. Add the orange segments and fennel and mix to combine. Season with salt and pepper, to taste and fold in the parsley. Let sit at room temperature for 30 minutes before serving.
  • Heat oil in a large saute pan. Add the garlic and cook over medium-high heat for 1 minute. Toss in the watercress and cook just until it wilts. Add the vinegar, toss and serve.

FENNEL AND ORANGE SALAD



Fennel and Orange Salad image

The classic flavor combination of fennel and orange makes a wonderful winter salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 5

1 tablespoon white-wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper
5 navel oranges
3 to 4 fennel bulbs (about 2 pounds total), ends trimmed, quartered lengthwise, cored, and thinly sliced, crosswise, plus 1/4 cup roughly chopped fennel fronds (optional)

Steps:

  • In a large bowl, whisk together vinegar and oil; season with salt and pepper.
  • Using a sharp knife, slice off both ends of each orange. Following the curve of the fruit, cut away the peel and white pith. Halve orange from top to bottom; thinly slice crosswise. Transfer oranges, along with any juices that have accumulated on work surface, to bowl with dressing. Add fennel and, if desired, fronds. Toss to combine.

SEARED TUNA WITH FENNEL-AND-LEMON SLAW



Seared Tuna With Fennel-and-Lemon Slaw image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

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

PAN-SEARED TUNA TOPPED WITH FENNEL SALAD



Pan-Seared Tuna Topped with Fennel Salad image

Categories     Fish     Quick & Easy     Fennel     Pan-Fry     Bon Appétit

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.

Tips:

  • To ensure the freshest and best-tasting tuna, opt for sushi-grade tuna steaks. These are typically labeled as "sashimi-grade" or "sushi-grade" and indicate that the fish has been properly handled and stored to maintain its quality.
  • If you don't have a grill pan, you can sear the tuna in a regular skillet over medium-high heat. Just make sure to preheat the skillet well before adding the tuna and sear for 1-2 minutes per side, or until cooked to your desired doneness.
  • If you prefer a milder fennel flavor, blanch the fennel slices in boiling water for 1-2 minutes before adding them to the salad. This will help to remove some of the bitterness.
  • Use a variety of citrus fruits in the salad for a more complex flavor. Try adding grapefruit, lemon, or lime segments to the salad along with the oranges.
  • To make the salad ahead of time, cook the tuna and fennel and let them cool completely. Then, assemble the salad and dress it just before serving.

Conclusion:

This orange fennel seared tuna salad is a light and refreshing dish that is perfect for a summer meal. The citrus flavors of the oranges and fennel pair perfectly with the seared tuna, and the salad is packed with antioxidants and nutrients. Whether you're looking for a quick and easy weeknight meal or a healthy and flavorful dish to serve at a party, this salad is sure to please everyone.

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