Fennel is a natural match for tuna’s richness. We use fennel seeds in the spice coating on the fish and serve the fillets with roasted wedges.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey

Recipe Summary

25 mins
35 mins
Serves 4 (serving size: 1 tuna steak and 4 fennel wedges)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Heat 2 tablespoons oil in an ovenproof skillet over medium-high. Add fennel wedges; cook until one side is caramelized, 4 to 5 minutes. Flip fennel; place pan in oven. Roast at 425°F, stirring occasionally, 12 minutes. Place fennel in bowl; toss with 1/2 teaspoon black pepper and 1/4 teaspoon salt.

  • Combine fennel seeds, coriander, cardamom, paprika, remaining 1 teaspoon black pepper, and remaining 3/4 teaspoon salt. Coat tuna with 1 tablespoon oil, then coat with spice mixture. Heat 2 tablespoons oil in a skillet over high. Cook tuna to desired degree of doneness, about 2 minutes per side for medium-rare. Cut steaks in half diagonally.

  • Section orange over a bowl; reserve juices. Combine orange sections, 1 tablespoon fennel fronds, and remaining 2 tablespoons oil. Top orange mixture and fennel wedges with Aleppo, if desired, and remaining fennel fronds. Serve with tuna.

Nutrition Facts

464 calories; fat 25g; saturated fat 4g; protein 44g; carbohydrates 16g; fiber 6g; sugars 9g; sodium 632mg.