Spiced-Rubbed Fresh Tuna Steaks with Caramelized Fennel

We are lways looking for new and interesting veggies, and fennel is our latest addition.  This is a great way to add some interest to your meals with the bonus of some delicious fresh tuna. Be VERY CAREFUL to only sear the tuna. It should be bright pink-red in the center. Barb L.

Serves: 4


7 Tbsp Flying Olive Blood Orange Extra Virgin Olive Oil, or a Flying Olive EVOO of choice

2 large fennel bulbs, outer leaves discarded, each cut into 8 wedges, fronds reserved

1 ½ tsp black pepper, divided

1 tsp kosher salt, divided

1 tsp ground fennel seeds

1 tsp round coriander

½ tsp ground cardamom

½ tsp paprika

4 tuna steaks, about 6 oz each

1 medium orange

1 tsp ground Aleppo pepper, optional


Preheat oven to 425 degrees F. Heat 2 Tbsp of Flying Olive Blood Orange Extra Virgin Olive Oil in an ovenproof skillet over medium-high heat. Add the fennel wedges; and cook until one side is light brown and caramelized, about 3-4 minutes. Turn the fennel wedges over and place the pan in the oven. Roast them for 12 minutes, stirring occasionally

Take the fennel out of the oven and place in a medium-sized bowl. Toss them with ½ tsp of black pepper and ¼ tsp salt.

Combine the fennel seeds, coriander, cardamom, paprika, and remaining 1 tsp of black pepper, and ¾ tsp salt.   Coat the tuna with 1 Tbsp Flying Olive Blood Orange EVOO. Then coat the tuna with the spice mixture. Heat 2 Tbsp Flying Olive Blood Orange EVOO in a skillet over high heat. Cook the tuna to the desired degree of doneness, about 2 minutes per side for medium-rare. Be careful not to overcook the tuna. It should be bright pink in the center. Cut each steak in half on the diagonal

Section the orange over a bowl, reserving the juice. Combine the orange sections, 1 Tbsp of fennel fronds, slightly chopped, and remaining 2 Tbsp of Flying Olive Blood Orange EVOO. Mix together. Place the 4 fennel wedges on a plate. Top with the tuna halves, and top with the orange mixture. Serve.

Inspired by a recipe in Cooking Light Magazine, August, 2018.

Submitted by Barb L.