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Seared Tuna with Italian Salsa Recipe

Seared Tuna with Italian Salsa Recipe - 4 servings


4 x 175g tuna or swordfish steaks

Salt and freshly ground black pepper

3 tablespoons Pernod

2 tablespoons olive oil

Zest and juice of 1 lemon

2 teaspoons fresh thyme leaves

2 teaspoons fennel seeds, lightly roasted

4 sundried tomatoes, chopped

1 teaspoon dried chili flakes

1 teaspoon dried chili flakes

Assorted salad leaves, to serve


Wipe the fish and season lightly with salt and pepper, then place in a shallow dish. Mix together the Pernod, olive oil, lemon zest and juice, thyme, fennel seeds, sundried tomatoes and chili flakes and pour over the fish. Cover lightly and leave to marinate in a cool place for 1-2 hours, occasionally spooning the marinade over the fish.


Meanwhile, mix all the ingredients for the salsa together in a small bowl. Season to taste with salt and pepper, then cover and leave for about 30 minutes to allow all the flavors to develop.


Lightly oil a griddle pan and place on the heat. When the pan is very hot, drain the fish, reserving the marinade. Cook the fish for 3-4 minutes on each side, taking care not to overcook it - the tuna steaks should be a little pink inside. Pour any remaining marinade into a small saucepan, bring to the boil and simmer for 1 minute. Serve the steaks hot with the marinade, chilled salsa and a few assorted salad leaves.

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