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Seared Tuna with Marmalade-Dressed Fennel Salad

Seared Tuna with Marmalade-Dressed Fennel Salad

By OcadoLifePublished on 18 July 2025Full 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 tuna hard and fast so it's golden on the outside and gorgeously pink in the middle. Delicious as part of a sharing spread – serve it alongside Millie’s Lamb and Aubergine Loaded Houmous (search for the recipe online). This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.
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Time and servings

12 minsTotal time
4Servings
10 minsPrep time
2 minsCooking time

Ingredients

  • 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

  • Step 1

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

  • 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.)

  • 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.

  • 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.