Wednesday, 2 January 2013

Seared tuna with fennel seeds

I discovered tuna in my 20s, that is the raw tuna, not the canned variety. I remember cooking the tuna steak and thinking it was pretty terrible- dry and unpalatable. I've since learned how to pan fry the tuna until it is still very succulent inside and not dry at all. The aromatic fennel matches the robust flavour of the tuna- try it. I serve the tuna with kale, sauteed with garlic and white wine. No carbs in sight. A mouthful or two of Stilton and a couple of squares of dark chocolate completed my meal.

Photo copyright SvD.

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