French · Dinner
French Roast Tuna with Olives
Seared tuna loin finished in the oven with black and green olives, cherry tomatoes and fennel, then dressed with pan juices, olive oil, garlic and thyme. A Provençal-style preparation served warm alongside a light salad or crusty bread.
$8
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
398Calories
41.2gProtein
22.1gFat
8.9gCarbs
3.5gSugar
3.1gFiber
712mgSodium
106mgChol
3.7gSat Fat
890mgPotassium
85mgCalcium
2.4mgIron
4.2mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
mediterranean
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat tuna dry, season with salt and pepper. Slice fennel thinly, halve tomatoes and olives, mince garlic.
2
Sear
Heat olive oil in an oven-safe skillet over high heat for 1 minute until shimmering. Sear tuna 45 seconds per side until golden but raw at centre.
3
Roast
Add fennel, garlic, tomatoes, olives and thyme around tuna. Roast at 400°F for 8 to 10 minutes until tomatoes blister and tuna is warm pink.
4
Plate
Let tuna rest 5 minutes in pan juices. Slice, arrange with vegetables, spoon juices over and finish with lemon juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g tuna loin
- 2 tbsp2 tbsp olive oil, plus extra for searing
- 11 fennel bulb
- 5.2 oz150g cherry tomatoes
- 1.4 oz40g black olives
- 1 oz30g green olives
- 4 cloves4 cloves garlic
- 2 sprig2 sprig thyme-fresh
- 2 tsp2 tsp lemon juice
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
