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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
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.