Roasted Tuna with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
One of my favorite weeknight dinners is this roasted tuna with fennel, and I'm thrilled to share it with you. The beauty of this dish is how quickly it comes together in under an hour, making it perfect for busy evenings without sacrificing flavor. Tuna is packed with omega 3 fatty acids that support heart health, while the aromatic fennel adds a subtle sweetness that perfectly complements the meaty fish. Everything roasts together beautifully, creating a restaurant quality meal that feels effortless and costs far less than ordering out. Trust me, once you try this, it'll become a regular in your cooking rotation.
Ella x
Ingredients
- 4 piecestuna steaks(6 oz each, sushi-grade)
- 2fennel bulbs(halved lengthwise)
- 4 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1fresh lemon(zest and juice)
- 2 tablespoonsfresh thyme(finely chopped)
- 3garlic cloves(minced)
- 118 mlwhite wine
- 1 teaspoonfennel seeds(crushed)
- 2 tablespoonsbutter
Detail level
Instructions
- 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
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
Spread fennel wedges on a baking sheet and roast for 15 minutes until golden and tender, stirring halfway through.
- 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
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
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
Whisk in lemon juice and zest, then remove from heat and stir in butter until the glaze is silky and emulsified.
- 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
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.
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