Grilled tuna with raw fennel and red onion salad

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

Method

To make the dressing, heat the oil and sweat the onion, garlic, anchovies and fennel until softened. Add the passata, simmer for 10 minutes, then add the basil leaves. Blitz with a stick blender until smooth. Add a little water if the dressing is too thick. Set aside.
To make the dill oil, blitz the dill and oil together using a stick blender, food processor or blender to make a smooth, green oil. Strain, then set aside.
To make the salad, toss the fennel and onion in a bowl with the lemon juice and leave to soften. Mix in the olives, dill and capers. Set aside.
To make the tuna, grill the tuna in a hot griddle pan on all sides for a few minutes, leaving the middle pink. Plunge into iced water to stop the tuna cooking. Remove and dry. Leave to rest.
Spoon the dressing onto a serving plate. Slice the tuna and arrange on top. Spoon over some dill oil and garnish with the salad.

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