Before fennel goes out of season, try it raw in this Fennel Apple Slaw. Paired with Sesame Seared Tuna, it makes a perfect quick meal that just happens to be gluten-free.
Browsing the seafood counter at the grocery store, I spotted some gorgeous yellowfin tuna. It was pricey, but I was only cooking for one so I decided to go for it.
I also had a bulb of fennel and some radishes in the refrigerator, gifts from my husband after a shopping spree. I thought about making Fennel Kale Slaw, but I didn’t have any kale. I did have a green apple, however. Hello Fennel Apple Slaw.
Tips for Making Sesame Seared Tuna with Fennel Apple Slaw
- You can skip the panko to save some carbs, but it does give the tuna a nice crunch. And every meal needs some crunch.
- I like to use a combination of white and black sesame seeds because it looks nice, but feel free to use one or the other if that’s what you have on hand.
- If you have a second pair of hands in the kitchen, have them make the slow while you work on the tuna.
- Do NOT overcook the tuna. You want some pink in the middle.
- New to fennel? Here’s how to cut a fennel bulb.
- ½ medium fennel bulb, thinly sliced
- 1 medium green apple, cut into matchsticks
- ½ cup shredded carrots
- 2 radishes, thinly sliced into half moon shapes
- 3 tablespoons rice vinegar
- 4 teaspoons extra-virgin olive oil
- ¼ teaspoon sesame oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon crushed red pepper
- ¾ pound yellowfin tuna (approximately 2 steaks)
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 egg
- 1 tablespoon water
- ¼ cup panko
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 1 tablespoon peanut oil
- 4 cups baby spinach leaves
- Toss fennel, apples, carrots, and radishes in a large bowl.
- In a small bowl, whisk together vinegar, olive oil, sesame oil, salt, and red pepper. Pour over vegetables and toss well.
- Sprinkle one side of tuna steaks with salt and pepper.
- In a shallow dish, whisk together egg and water. On a medium plate, mix together panko and both types of sesame seeds.
- Heat peanut oil in nonstick skillet over medium-high heat.
- Dip both sides of tuna steaks in egg mixture, then press into panko mixture. When oil is hot, add tuna to skillet. Cook for about 3 minutes, then flip and cook about 3 minutes more. (Tuna will still be pink in the center.) Remove from skillet and cut into ¼-inch slices.
- Divide spinach among 4 serving plates. Top with slaw and tuna.
Watching sodium? Cut back on or skip the added salt.
Gluten-free? Use gluten-free panko.