Spiced tuna with fennel salad

Total time: 1hr 05m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 676 Kcal, 48g Protein, 6g Carbohydrates, 51g Fat


  • Spice mix
  • 20 g unsalted, shelled pistachios, shelled
  • 20 g ground hazelnuts
  • 1 lime, rinsed with hot water, dabbed dry, use only a little grated zest
  • 2 bags Earl Grey tea, contents only
  • 1 tsp coarse cane sugar
  • 0.25 tsp fennel seeds
  • 0.25 tsp cumin
  • 0.25 tsp sea salt
  • Fennel
  • 2 fennel, thinly sliced
  • 2 tbsp olive oil
  • 0.75 tsp salt
  • a little pepper
  • Tuna
  • 2 yellowfin tuna steaks (each approx. 300 g), dabbed dry
  • 0.5 tsp salt
  • a little pepper
  • 1 tbsp oil
  • To serve
  • 4 burrata piccola (each approx. 50 g)
  • 2 tbsp lime juice
  • 1 tbsp basil, torn into pieces

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  • Spice mix

    Using a mortar and pestle, coarsely crush the pistachios and all the other ingredients up to and including the cumin. Heat a non-stick frying pan, toast the spice mix for approx. 1 min. without allowing it to take on any colour, season with salt.
  • Fennel

    Mix the fennel with the oil, salt and pepper, transfer to a baking tray lined with baking paper. Bake for approx. 40 mins. in the centre of an oven preheated to 200°C.
  • Tuna

    Season the tuna. Heat the oil in a non-stick frying pan. Fry the tuna for approx. 1 min. on each side, toss immediately in the spice mix.
  • To serve

    Plate up the fennel, top with the burrata, drizzle with lime juice and garnish with basil. Serve the salad with the tuna.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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