Commissioner Adam H. Putnam


Seared Yellowfin Tuna Steaks With Fennel



Heat 2 tablespoons of olive oil over low heat in a large sauté pan. Add garlic and cook until transparent. Add fennel; cover pan and cook over low heat for 10 to 15 minutes until tender. Add salt and pepper to taste. Set aside. Lightly salt and pepper the tuna steaks. Heat 1 tablespoon olive oil in a nonstick sauté pan over medium-high heat. Add tuna steaks and sear for 30 to 45 seconds on each side. Place the steaks on top of the fennel in the other pan. Cover sauté pan and place over medium heat for about 1 minute; turn steaks and cook 1 minute more. Check for doneness by pressing the steaks with your finger. They should be soft to the touch and slightly pink in the middle. Do not to overcook or the tuna will be dry. Sprinkle parsley over steaks and serve with lemon wedges on the side.


4 servings

Nutritional Value Per Serving

Calories 290, Calories From Fat 106, Total Fat 12g, Saturated Fat 2g, Trans Fatty Acid 0g, Cholesterol 77mg, Total Carbohydrates 4g, Protein 40g, Omega 3 Fatty Acid 0g

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