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Seared Tuna with Marmalade-Dressed Fennel Salad

By OcadoLife
Full of fresh, zingy flavours, this Seared Tuna with Marmalade-Dressed Fennel Salad was created by chef Milli Taylor – head of Ottolenghi Test Kitchen and the author of food and travel Substack When in Rome. Sear the…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 1 (240g) pack yellowfin tuna steaks
  • 2 tsp olive oil, plus 6 tbsp for the dressing
  • 2 tbsp no-peel marmalade
  • 1 tsp coriander seeds, lightly crushed using a pestle and mortar
  • 2 tbsp sherry vinegar (check for gluten free)
  • 1 tbsp Dijon mustard (check for gluten free)
  • 1 tsp sea salt
  • 1 small red onion, sliced into thin rings with a mandoline
  • 2 fennel, very finely sliced, fronds reserved
  • 1 tbsp capers
  • 5g flat-leaf parsley, leaves picked
  • 1 lemon, cut into wedges

Method

4 steps

  1. Step 1

    Pat the tuna steaks dry with kitchen towel, season; rub all over with 2 tsp olive oil.

  2. Step 2

    Heat a large non-stick frying pan over medium-high heat until smoking. Sear the tuna for 40 secs on each side. Remove and set aside to cool. (Chill in the fridge, covered, if serving later.)

  3. Step 3

    For the dressing, add the marmalade, coriander seeds, sherry vinegar, remaining 6 tbsp olive oil, Dijon mustard and sea salt to a clean lidded jar; shake to combine. Set aside.

  4. Step 4

    Combine the red onion and fennel in a large bowl. Add the capers, parsley and dressing, then toss together. Divide the salad between plates, slice the tuna and place on top. Garnish with the fennel fronds and lemon wedges for squeezing.