PAN SEARED TUNA w/FENNEL SALAD

By BobD

Ingredients

• 2 SERVINGS
• 1/2 medium fennel bulb (fresh anise), thinly sliced
• 1/4 small red onion, thinly sliced
• 3 tablespoons olive oil
• 2 tablespoons orange juice
• 1 tablespoon white wine vinegar
• 2 8-ounce tuna fillets (about 1 1/4 inches thick)
• Olive oil
• 1/2 cup parsley leaves

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

Combine first 5 ingredients in medium bowl. (Can be prepared 4 hours ahead. Cover and let stand at room temperature.)

Heat heavy large skillet over medium-high heat.

Brush fish generously with oil. Season with salt and pepper.

Add fish to skillet and cook just until cooked through and brown, about 6 minutes per side.

Transfer to plates.

Mix parsley into fennel mixture.

Top fish with fennel mixture and serve.