Thai Style Tuna and Fennel
Serves: 4
Ingredients
To make Thai Style Tuna and Fennel, you'll need:
- 4 tuna steaks, about 140g each
- 2 fennel bulbs, thickly sliced lengthways
- 2 tbsp. extra virgin olive oil
- Salt and pepper to taste
FOR THE MARINADE - 125ml extra virgin olive 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 parsley
Method
- Whisk all the marinade ingredients together in a small bowl.
- Put the tuna steaks in a large, shallow dish and spoon over 4 tablespoons of the marinade, turning until well coated.
- Cover and leave to marinate in the refrigerator for at least 30 minutes.
- Keep the remaining marinade for later.
- Heat a ridged griddle pan over a high heat.
- Put the fennel in the pan covering with the oil.
- Cook it for 5 minutes on each side until it begins to colour.
- Then, transfer to 4 warmed serving plates.
- Add the tuna steaks to the griddle pan and cook each side for 4-5 minutes until firm to touch but still moist inside.
- Place the tuna on top of the fennel on each serving plate and drizzle with the reserved marinade.
Nutritional Facts (Per Serving)
Calories 330 | Total fat 9.4g | Saturated Fat 6g | Carbohydrates 12.9g | Fibre 5.9g | Protein 32.9g
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