Roasted Tuna with Fennel

Instructions

1. 1

   Preheat your oven to 425°F. Pat the tuna steaks dry with paper towels and season both sides generously with salt, pepper, and crushed fennel seeds.

   Tip: Dry tuna ensures better browning and a delicious crust.

2. 2

   Cut fennel bulbs in half lengthwise, then slice into 1-inch thick wedges. Toss with 2 tablespoons of olive oil, salt, and pepper.

   Tip: Keep some of the core attached to help wedges hold together during roasting.

3. 3

   Spread fennel wedges on a baking sheet and roast for 15 minutes until golden and tender, stirring halfway through.

4. 4

   While fennel roasts, heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.

   Tip: Use a cast-iron or stainless steel skillet for the best sear.

5. 5

   Sear tuna steaks for 2-3 minutes per side until a golden crust forms, working in batches if needed. Transfer to the baking sheet with the fennel.

   Tip: Don't move the steaks around—let them develop color undisturbed.

6. 6

   Pour white wine into the hot skillet and scrape up any browned bits. Add minced garlic and fresh thyme, simmer for 1 minute.

   Tip: This deglazing step builds incredible flavor.

7. 7

   Whisk in lemon juice and zest, then remove from heat and stir in butter until the glaze is silky and emulsified.

8. 8

   Return the baking sheet with tuna and fennel to the oven for 4-5 minutes to finish cooking the tuna to medium-rare.

   Tip: The internal temperature should reach 125-130°F for perfect doneness.

9. 9

   Plate the tuna and fennel, drizzle generously with the lemon-herb glaze, and serve immediately.

   Tip: Tuna continues cooking from residual heat, so don't overcook.