Pan-Seared Tuna with Fennel Nicoise

2 tablespoons extra-virgin olive oil, plus more for brushing fish
1 large fennel bulb, very thinly sliced
1 medium red bell pepper, thinly sliced
1/2 small red onion, thinly sliced
1/4 cup orange juice
12 to 16 imported ripe olives, pitted and sliced
1 1/2 tablespoons drained capers
Salt and freshly ground pepper
4 (6- to 8-ounce) tuna fillets (about 1 1/4 inches thick)

Heat 1 tablespoon olive oil in a large, heavy skillet over medium-high heat until hot but not smoking. Add fennel, bell pepper, and onion; sauté until golden brown and just tender, 4 to 5 minutes. Remove from heat and add orange juice; reduce heat and cook until liquid is evaporated, stirring constantly, 30 to 60 seconds. Remove from heat and stir in olives and capers; season to taste with salt and pepper. Transfer to a bowl and set aside. Wipe skillet clean.

Sprinkle fish with salt and pepper; brush fillets all over with olive oil. Heat skillet over medium-high heat. Add fish to skillet and cook just until browned on each side and cooked to desired doneness, about 2 minutes per side for medium. Transfer to serving plates and spoon fennel mixture on fish. Makes 4 servings.

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