Spiced tuna with fennel salad

Spiced tuna with fennel salad

Total: 1 hr 5 Min. | Active: 25 Min.
gluten-free, Low Carb
Nutritional value / people: 676 kcal
, Fat: 51 g
, Carbohydrate: 6 g
, Protein: 48 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Spice mix

20 g unsalted, shelled pistachios, shelled
20 g ground hazelnuts
1 lime, rinsed with hot water, dabbed dry, use only a little grated zest
2 bags Earl Grey-tea, contents only
1 tsp coarse cane sugar
¼ tsp fennel seeds
¼ tsp cumin
¼ tsp sea salt


2 fennel, thinly sliced
2 tbsp olive oil
¾ tsp salt
a little pepper


2 yellowfin tuna steaks (each approx. 300 g), dabbed dry
½ tsp salt
a little pepper
1 tbsp oil

To serve

4 burrata piccola (each approx. 50 g)
2 tbsp lime juice
1 tbsp basil, torn into pieces
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How it's done

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Spice mix

Using a mortar and pestle, coarsely crush the pistachios and all the other ingredients up to and including the cumin. Heat a non-stick frying pan, toast the spice mix for approx. 1 min. without allowing it to take on any colour, season with salt.


Mix the fennel with the oil, salt and pepper, transfer to a baking tray lined with baking paper.

Bake for approx. 40 mins. in the centre of an oven preheated to 200°C.


Season the tuna. Heat the oil in a non-stick frying pan. Fry the tuna for approx. 1 min. on each side, toss immediately in the spice mix.

To serve

Plate up the fennel, top with the burrata, drizzle with lime juice and garnish with basil. Serve the salad with the tuna.

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