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Blood Orange and Fennel Salad with Seeded Ahi Tuna

August 27, 2009

1 min read

Salad Ingredients:
1 fennel bulb, thinly sliced
1 blood orange, peeled & sectioned with the tips removed
2 tablespoons pomegranate seeds (optional)
2 tablespoons extra virgin olive oil
juice of one lime
salt and pepper to taste
1 tablespoon green onions, julienned

Combine all of the above ingredients and chill.

Ingredients for Tuna

2 six ounce ahi filets, at least 1” thick

1 tablespoon canola oil

1 tablespoon whole mustard seeds

1 tablespoon sesame seeds

1 tablespoon fresh cracked black pepper

4 pieces shaved Parmesan, about the size of a business card

Method for Tuna:

Combine black pepper, mustard and sesame seeds and place on a plate. Press both sides of ahi filets into the seed mixture. In a sauté pan over medium high heat, add canola oil and heat to temperature. Place ahi filets in oil and cook for 1 minute per side for rare, and 2 to 3 minutes per side for medium.

Take fennel salad mixture and divide in half on two plates. Place an ahi filet on top of salad mixture. Garnish each salad with the ½ of the top of the fennel bulb and a 2 pieces of the shaved Parmesan.