Baked Tuna Salad With Fennel

Name: Baked Tuna Salad With Fennel
Ingredients: 1 1/2 pounds tuna, in one chunk; 2 heads fennel, sliced into 1/2-inch- thick rings, leafy green fronds reserved; Kosher salt and freshly ground black pepper to taste; 4 cloves garlic, peeled; 2 to 3 cups olive oil; 3 tablespoons freshly squeezed lemon juice; 6 cups salad greens; 1/2 small red onion, thinly sliced; 1 red tomato, sliced into thin wedges; 1 yellow tomato, sliced into thin wedges

10 ingredients

14 steps

Ingredients

1 1/2 pounds tuna, in one chunk
2 heads fennel, sliced into 1/2-inch- thick rings, leafy green fronds reserved
Kosher salt and freshly ground black pepper to taste
4 cloves garlic, peeled
2 to 3 cups olive oil
3 tablespoons freshly squeezed lemon juice
6 cups salad greens
1/2 small red onion, thinly sliced
1 red tomato, sliced into thin wedges
1 yellow tomato, sliced into thin wedges

Directions

1

Preheat the oven to 400 degrees.
2

Season the tuna and fennel generously with salt and pepper and place in a deep, 8-by-8-inch baking dish.
3

Place the garlic in the pan and pour in just enough olive oil to cover the tuna.
4

Bake for 15 minutes, until the fennel softens and the tuna is just pink at the center.
5

Remove from the oven and cool in the oil for 5 minutes.
6

Using a slotted spoon, remove the tuna, fennel and garlic from the oil and allow to cool.
7

Place the garlic, 6 tablespoons of the oil in which the fish cooked and the lemon juice in the container of a blender and blend until smooth.
8

(Discard the remaining oil or save it for another use.)
9

Season the dressing to taste with salt and pepper.
10

Toss the greens and onion with 3 tablespoons of the dressing and place them on a platter.
11

Slice the tuna thinly and lay it over the greens along with the fennel.
12

Toss the tomatoes with 2 tablespoons of the dressing and surround the tuna with them.
13

Pour the remaining dressing over the tuna, chop a few of the fennel fronds and sprinkle them over the tuna.
14

Serve at room temperature.