You can also cook the tuna steaks on a grill! Cook time is about the same, just drizzle the steaks with your fat of choice before grilling so they don't stick.
Author: Alicia Shaw; adapted from Bobby Flay
Serves: 2
Ingredients
Tuna
1 pound ahi tuna steaks (or 12 oz. canned tuna in olive oil)
¼ teaspoon ground fennel
1 teaspoon coconut oil
salt and pepper
Dressing
¼ cup lemon juice
1 tablespoon white vinegar
2 tablespoons olive oil
1 tablespoon dijon mustard
1 teaspoon fresh rosemary, finely chopped
3 anchovies, canned in oil, finely chopped
2 cloves garlic, minced
Salad
¼ bulb fennel, thinly sliced
¼ red onion, thinly sliced
½ cup kalamata olives, roughly chopped
4 cups mixed baby greens
¼ cup fresh basil, chopped
¼ cup fresh italian flat-leaf parsley, chopped
Instructions
Season both sides of the tuna with salt, pepper, and the ground fennel.
Heat a pan over medium heat. Add coconut oil. Add tuna and cook 3-4 minutes per side until just barely cooked through.
Cool for about 5 minutes, then flake the fish apart into large chunks. Set aside.
In a large bowl combine all dressing ingredients. Add all salad ingredients and chunked tuna. Toss to combine then serve!
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/tuscan-salad-tuna-steak/