Give tuna salad a gourmet makeover by using fresh tuna instead of its canned counterpart. In this delicious dinner recipe, the tuna steak is seared in a fennel, black pepper infused olive oil. Grown up ingredients — capers, garlic, and black olives — are stirred into the mayonnaise based dressing.
Served in avocado halves, this salad is rewarding, sophisticated, and scrumptious. Look at the recipe when you read more. 1/2 cup extra-virgin olive oil Serves 4.
1 tablespoon fennel seeds
1 tablespoon black peppercorns
One 3/4-pound tuna steak, cut 1 inch thick
1/2 cup plus 2 tablespoons mayonnaise
2 anchovy fillets, minced
2 tablespoons capers, drained and chopped
1 garlic clove, minced
2 tablespoons fresh lemon juice
2 celery ribs, sliced crosswise 1/8 inch thick
1 small red onion, finely diced
1/3 cup pitted oil-cured black olives, chopped
4 Hass avocados, halved and pitted
Pea shoots or alfalfa sprouts, for garnish (optional)
1/2 cup extra-virgin olive oil