Grilled tuna with raw fennel and red onion salad

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the dressing

  • 2 tbsp olive oil
  • 1 red onion, sliced
  • 2 garlic cloves, sliced
  • 4 anchovy fillets
  • ½ fennel bulb, sliced
  • 100g/3½oz tomato passata
  • 25g/1oz basil, leaves only

For the dill oil

  • bunch dill
  • 200ml/7fl oz olive oil

For the salad

  • ½ fennel bulb, thinly sliced
  • 1 red onion, sliced into thin rings and lightly salted
  • 1 lemon, juice only
  • 6 black olives, chopped
  • bunch dill, picked
  • 2 tbsp salted capers, soaked in water for 30 minutes, then drained

For the tuna

  • 500g/1lb 2oz tuna steak, cut into a thick rectangle
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