Tuna Steaks with Fennel

Chef Richard 4 Servings 30 minutes

This is an Italian dish. Tuna goes beautifully with fennel, which becomes sweet and fragrant as it cooks.


  • 2 tablespoons olive oil
  • 2 garlic cloves, minced or put through a press
  • 4 small to medium-sized fennel bulbs, thinly sliced
  • Salt and freshly ground pepper
  • 4 tuna steaks (4 to 6 ounces each), about 1 inch thick
  • 1 to 2 tablespoons finely chopped fresh parsley
  • Lemon wedges for serving


  • Heat the olive oil over low heat in a wide lidded skillet and add the garlic. Cook for a few minutes, until the garlic is transparent and the oil fragrant. Add the fennel and salt and pepper to taste, cover, and sweat over low heat for 10 to 15 minutes, stirring occasionally, until tender. Set aside.
  • Lightly salt and pepper the tuna steaks and cook in a nonstick pan over medium-high heat for 30 to 45 seconds on each side. Place the steaks on top of the fennel in the other pan.
  • Cover the pan and place over medium heat. Let sweat for about 1 minute, then turn the steaks and cook 1 minute on the other side. Check for doneness by pressing the steaks with your finger. They should be slightly pink in the middle and supple and soft to the touch. Be careful not to overcook, or the tuna will be as dry as cotton.
  • Sprinkle on the parsley and serve with lemon wedges on the side. Leftovers will keep a day in the refrigerator.