Fennel-crusted tuna with tomato salsa

Fennel-crusted tuna with tomato salsa
  • 0:20 Prep
  • 0:55 Cook
  • 6 Servings
  • Capable cooks

Dressed in a fennel seed and pepper mix, these tasty tuna steaks are crisscrossed on the grill and kissed by sweet balsamic salsa.

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Nutrition information, Main recipes


  • Olive oil, to grease
  • 3 x 200g punnets grape tomatoes
  • 10 (about 300g) French shallots, peeled, halved
  • 60ml (1/4 cup) olive oil
  • 1/2 teaspoon sugar
  • 1/2 long fresh red chilli, halved, deseeded, finely chopped
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fennel seeds
  • 6 (about 150g each) tuna steaks
  • 1/2 cup fresh basil leaves, torn


  • Step 1
    Preheat oven to 160°C. Brush a baking tray with oil to grease. Line with non-stick baking paper.
  • Step 2
    Place tomatoes and shallot on the prepared tray. Drizzle over 1 tablespoon of oil. Sprinkle with sugar. Season with salt and pepper. Roast for 50 minutes or until tender. Set aside to cool slightly.
  • Step 3
    Combine tomatoes, shallot, chilli, vinegar and the remaining oil in a medium bowl. Cover with plastic wrap and place in the fridge.
  • Step 4
    Meanwhile, place the fennel seeds in a mortar and pound with a pestle until crushed. Season with pepper and stir to combine.
  • Step 5
    Sprinkle fennel mixture over the tuna.
  • Step 6
    Heat a barbecue grill on high. Drizzle a little oil over the tuna and season lightly with salt. Cook the tuna on grill for 2 minutes each side for medium or until cooked to your liking.
  • Step 7
    Add the basil to the tomato mixture and combine. Divide the tuna among serving plates. Top with salsa to serve.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar
  • Lower gi


  • 1137 kj


  • 11g

    Fat Total

  • 2g

    Saturated Fat

  • 3g


  • 37g


  • 68mg


  • 90.02mg


  • 4g

    Carbs (sugar)

  • 4g

    Carbs (total)

All nutrition values are per serve


Time plan tip: Prepare to the end of step 4 up to 1 day ahead. Store fennel in an airtight container at room temperature. Continue to the end of step 5 up to 4 hours ahead. Cover and store tuna in the fridge. Continue from step 6 just before serving.

  • Author: Cynthia Black
  • Image credit: Ben Dearnley
  • Publication: Australian Good Taste

Source: taste.com.au


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