in Recipes

Fennel salad with tuna and oranges

updated

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Ingredients for 4 servings:

  • 4 bulbs of fennel
  • 4 oranges
  • 1 grapefruit(s)
  • 1 tbsp vinegar
  • 3 some olive oil
  • 500 g fish fillet(s) (tuna fillet)
  • e.g. salt and pepper
  • some olive oil, for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 38 minutes

Dice the fennel. Chop some of the fennel greens. Peel the oranges and grapefruit. Remove the membranes from the fruit fillets and cut into cubes, then place them in a bowl. Mix the vinegar with salt and pepper, gradually whisking in the olive oil. Mix the vinaigrette into the salad and let it marinate for a while. Wash the tuna and pat dry. Brush the fish with a little olive oil, season with salt and pepper, and cut into pieces. Grill or grill for 2-3 minutes on each side. Arrange the salad on plates, sprinkle with the chopped fennel greens, and serve with the tuna.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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