Fennel crusted tuna with tomato salsa

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How to make Fennel crusted tuna with tomato salsa

  • Yield : 6
  • Prep Time : 0:20
  • Cook Time : 0:55
  • Total Time : 1:15

Ingredients

  • Olive oil, to grease
  • 3 x 200g punnets grape tomatoes
  • 10 (about 300g) French shallots, peeled, halved
  • 60ml (1/4 cup) olive oil
  • 1/2 teaspoon sugar
  • 1/2 long fresh red chilli, halved, deseeded, finely chopped
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fennel seeds
  • 6 (about 150g each) tuna steaks
  • 1/2 cup fresh basil leaves, torn

Method

  • Step 1 Preheat oven to 160°C. Brush a baking tray with oil to grease. Line with non-stick baking paper.
  • Step 2 Place tomatoes and shallot on the prepared tray. Drizzle over 1 tablespoon of oil. Sprinkle with sugar. Season with salt and pepper. Roast for 50 minutes or until tender. Set aside to cool slightly.
  • Step 3 Combine tomatoes, shallot, chilli, vinegar and the remaining oil in a medium bowl. Cover with plastic wrap and place in the fridge.
  • Step 4 Meanwhile, place the fennel seeds in a mortar and pound with a pestle until crushed. Season with pepper and stir to combine.
  • Step 5 Sprinkle fennel mixture over the tuna.
  • Step 6 Heat a barbecue grill on high. Drizzle a little oil over the tuna and season lightly with salt. Cook the tuna on grill for 2 minutes each side for medium or until cooked to your liking.
  • Step 7 Add the basil to the tomato mixture and combine. Divide the tuna among serving plates. Top with salsa to serve.

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