Tuna with Fennel, Lemon and Aleppo Pepper Flakes
Have your glass of Malbec with an easy to prepare tuna sauté enhanced with aromatic flavor additions of fennel, garlic, lemon, and Aleppo pepper flakes. Enjoy it over pasta or with a crusty baguette.
Servings 4
Ingredients
- 2 small fennel bulbs, thinly slices reserve the fennel fronds for garnish
- 3 tablespoons fresh lemon juice
- Kosher sea salt and freshly ground black pepper
- 1½ lbs. tuna steaks, about 1-inch thick
- 1/2 teaspoon fennel seeds, toasted
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 medium garlic cloves, minced
- zest from 1/2 lemon
- 1/4 teaspoon Aleppo pepper flakes
- pasta or baguette optional for serving
- lemon wedges for serving
Instructions
- In a medium bowl, combine fennel slices, 2 tablespoons of lemon juice, and a good pinch of salt. Set aside.
- Remove any skin from the tuna, and cut the tuna into 1-inch size cubes. Season the tuna with salt and black pepper.
- With a mortar and pestle or with a meat pounder, lightly crush the toasted fennel seeds.
- In a 12-inch sauté pan, heat the olive oil and butter over medium heat until the butter is melted. Add the tuna and stir to coat the pieces with the olive oil and butter. Sauté for 3 minutes.
- Add the garlic, fennel seeds, lemon zest, and Aleppo pepper flakes to the sauté pan with the tuna and stir to combine. Continue to cook for 2-3 minutes or until the tuna is just cooked through. Remove from the heat and add the remaining 1 tablespoon of lemon juice. Adjust salt and pepper flakes to taste.
- Serve the tuna on a platter and garnish with the marinated fennel slices, fennel fronds, and lemon wedges. Optional: serve the tuna with sauces over pasta or with baguette slices.