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Tuna with persimmon, Meyer lemon and fennel

Name: Tuna with persimmon, Meyer lemon and fennel
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Ingredients: 1 teaspoon fennel seeds; 1 teaspoon coriander seeds; 1 large fennel bulb, trimmed, thinly sliced, fronds finely chopped; 150ml extra virgin olive oil; 2 x 400g (about 2.5cm thick) tuna steaks (preferably bluefin); 2 Meyer lemons (if available), sliced into 4-5 rounds each, plus juice of 1 lemon; 1/4 cup (60ml) walnut oil; 2 Fuyu or non-astringent persimmons, halved, thinly sliced; 1/4 cup mint leaves, torn

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40m

10m

Tuna with persimmon, meyer lemon and fennel

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Be good with a healthy and delicious grilled tuna steak with sweet fennel, enhanced with a drizzle of tangy lemon.

1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 large fennel bulb, trimmed, thinly sliced, fronds finely chopped
150ml extra virgin olive oil
2 x 400g (about 2.5cm thick) tuna steaks (preferably bluefin)
2 Meyer lemons (if available), sliced into 4-5 rounds each, plus juice of 1 lemon
1/4 cup (60ml) walnut oil
2 Fuyu or non-astringent persimmons, halved, thinly sliced
1/4 cup mint leaves, torn

Method

1.

Toast fennel and coriander seeds in a dry frypan over medium-low heat for 1 minute or until fragrant. Grind with a pestle and mortar.
2.

Add fennel fronds to ground spices and season with sea salt and pepper. Add 100ml olive oil and rub mixture over both sides of tuna steaks. Marinate for 20 minutes.
3.

Preheat a chargrill pan over high heat. Drizzle lemon slices with 1 tablespoon olive oil. Grill for 30 seconds each side or until caramelised. Sear tuna on chargrill for 1 1/2 minutes, then turn and cook for 1 minute.
4.

Set aside for 5 minutes to rest.
5.

Meanwhile, whisk the walnut oil and lemon juice in a bowl. Season to taste.
6.

Slice the tuna steaks in half horizontally and divide among 4 serving plates. Top each tuna steak with 2-3 lemon slices and drizzle with remaining olive oil. Toss persimmon, fennel and mint with dressing. Serve immediately with tuna.