Sliced Tuna Steak with Fennel
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
- Ingredients
- ⅓ cup Pine nuts
- 2 handfuls mixed Fresh herbs (e. g. basil, parsley, mint)
- 1 clove garlic cloves
- ⅓ cup Parmesan (grated)
- 4 Tbsps olive oil
- 1 lemon (juice)
- 6 cups Fennel (finely sliced or shredded)
- 2 Tbsps white balsamic vinegar
- 2 Tbsps grapeseed oil
- sugar
- 4 Tuna (approx. 150 g each)
Preparation steps
1.
Toast the pine nuts in a frying pan without fat until golden brown, then remove and leave to cool.
2.
Put the herbs, garlic, parmesan and half the pine nuts in a mixer and blend to a purée. Mix in 3-4 tbsp oil until you have a creamy mixture. Add the remaining pine nuts and season to taste with 1-2 tsp lemon juice, salt and ground black pepper.
3.
Mix the fennel with the balsamic vinegar and grape seed oil and season to taste with lemon juice, salt and sugar.
4.
Sear the tuna in a frying pan in 2 tbsp hot oil on both sides. Season with salt and ground black pepper, remove from the pan and allow to rest briefly. Slice and arrange on plates with the pesto and salad. Serve garnished with a few fennel tops if desired.
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