Seared Tuna on Watercress and Fennel Salad
So I’ve always disliked fish, but have decided recently that perhaps I haven’t given it a fair chance. I mean my parents were no chef’s and fresh fish is far different than frozen fish sticks lol. Surprisingly enough the recipe below convinced me that tuna (not the kind in the can) is AWESOME!
This recipe is a lovely balance of essential fats and protein in your fish and a punch of fibre and vitamins in the salad below. Let’s just say that Sebastien has dubbed it his favourite so far on my mission to try lots of new recipes this year.
Seared Tuna on Watercress and Fennel Salad
(Serves 2)
Ingredients:
2 pieces of fresh tuna, 1/2 inch thick (can substitute 1 can tuna packed in water)
2 cups fresh watercress, washed (I couldn’t find watercress and substituted arugula)
1/2 cup avocado, diced
3/4 bulb fennel, shaved thinly (I used a mandolin, be careful and use the guard!)
1 cup green beans, sliced
2 tbsp olive oil
3-4 black olives each plate
Juice of 1 lemon
1 teaspoon sea salt
Directions:
1. Combine all ingredients aside from tuna in a bowl and toss.
2. If using fresh fish turn the grill (or broiler) to high or heat a saute pan to high.
3. Bush fish with olive oil and season with salt.
4. Sear, grill or broil for 2 minutes each side.
5. Serve salad on the plate and slice or flake the tuna on top.
DEEEEELISH!
Always living with passion,
Sammie
