Thai Style Tuna with Fennel

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Serves 4

Ingredients

  • 4 steaks tuna, about 140g each
  • 2 bulbs fennel, thickly sliced lengthways
  • 2 tbsp. extra virgin olive oil
  • Salt and pepper to taste

Method

  1. Whisk all the marinade ingredients together in a small bowl.
  2. Put the tuna steaks in a large, shallow dish and spoon over 4 tablespoons of the marinade, turning until well coated.
  3. Cover and leave to marinate in the refrigerator for at least 30 minutes.
  4. Keep the remaining marinade for later.
  5. Heat a ridged griddle pan over a high heat.
  6. Put the fennel in the pan covering with the oil.
  7. Cook it for 5 minutes on each side until just beginning to colour. Transfer to 4 warmed serving plates and keep warm.
  8. Add the tuna steaks to the griddle pan and cook, turning once, for 4-5 minutes until firm to touch but still moist inside.
  9. Place the tuna on top of the fennel on each serving plate and drizzle with the reserved marinade.

Chefs Tips

  • To make the marinade:
  • 125ml extra virgin oil
  • 4 finely chopped garlic cloves
  • 4 fresh red chillies, deseeded and finely chopped
  • Juice and zest of 2 lemons
  • 4 tbsp. finely chopped fresh flat-leaf parsley

Nutritional Value

(per serving)

Calories 330
Total Fat 9.4 gm
Saturated Fat 6 gm
Carbohydrates 12.9 gm
Fibre 5.9 gm
Protein 32.9 gm