Lucy M. I’m going to level with you: seared tuna doesn’t have to intimidate you. You’ve probably heard stories about overcooked, rubbery fish disasters, right? Here’s the thing—when you nail the sear and pair it with a bright fennel and tomato relish, you’re looking at restaurant-quality results in under twenty minutes. But there’s a trick to getting that crispy exterior without nuking the tender center, and I’m about to show you exactly how.
Why You’ll Love this Tuna with Fennel and Tomato Relish
When you’re craving something that feels fancy enough for company but doesn’t require you to spend hours in the kitchen, this seared tuna delivers in spades. I love how the crispy exterior contrasts with that buttery, tender center—it’s restaurant-quality without the restaurant price tag.
The fennel and tomato relish brightens everything up, adding fresh, zesty notes that make your taste buds perk up. What I appreciate most is the simplicity. You’re not juggling ten pans or mysterious ingredients. Garlic, lemon, olive oil, and tapenade come together in ways that feel sophisticated but totally doable on a weeknight.
The whole dish comes together faster than you’d expect, which means you can impress people without stress. That’s genuinely what cooking should feel like.
Love the Mediterranean flavors in this tuna dish? Mary Berry’s Eggplant Parmigiana brings that same sunny Italian vibe in vegetarian form. It’s hearty enough to satisfy even the biggest appetites without any fish.
What Ingredients are in Tuna with Fennel and Tomato Relish?
This elegant dish relies on a carefully curated selection of ingredients that work together to create layers of flavor and texture. The recipe is divided into two components: the seared tuna steaks themselves and the vibrant fennel and tomato relish that serves as the perfect accompaniment. Each ingredient plays a specific role in building the sophisticated taste profile that makes this dish restaurant-quality.
For the Seared Tuna:
- ¼ cup olive oil
- Juice of ½ lemon
- 3 garlic cloves, crushed
- 4 tuna steaks (6 oz/175 g each), about 1 inch (2.5 cm) thick
- Salt and black pepper to taste
- Lime wedges for garnish
- Fennel tops for garnish
For the Fennel and Tomato Relish:
- 1 small fennel bulb, chopped
- 2 ripe but firm tomatoes, finely chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp tapenade
- 1 garlic clove, chopped
Quality matters tremendously when selecting these ingredients, particularly with the tuna steaks, which should be sushi-grade or sashimi-grade for safe consumption at rare to medium-rare doneness. The fennel and tomatoes are best when fresh and in season, as they form the backbone of the relish’s bright, fresh flavor profile. Using good-quality olive oil and fresh lemon juice will noticeably elevate the final dish, as these foundational ingredients are used throughout both components.
How to Make this Tuna with Fennel and Tomato Relish
- In a large nonmetallic dish, whisk together the olive oil, lemon juice, and garlic. Place the tuna steaks into the mixture, turning them over to ensure they’re well coated. Cover and refrigerate for approximately 1 hour, flipping the steaks occasionally during the marinating time.
- While the tuna marinates, prepare the relish: combine the fennel, tomatoes, olive oil, lemon juice, tapenade, and garlic in a bowl, stirring thoroughly until everything is evenly mixed.
- Lift the tuna steaks from the marinade, setting the marinade aside for basting. Position the tuna under a preheated hot broiler, about 3 in (7 cm) from the heat source. Broil for 3–4 minutes per side, brushing with the reserved marinade once or twice during cooking.
- Once cooked, sprinkle the tuna with salt and pepper, then spoon the fennel and tomato relish generously over the top. Add a finishing touch with lime wedges and delicate fennel tops, and serve alongside a crisp green salad.
Tuna with Fennel and Tomato Relish
Ingredients
Method
- In a large nonmetallic dish, whisk together the olive oil, lemon juice, and garlic. Place the tuna steaks into the mixture, turning them over to ensure they’re well coated. Cover and refrigerate for approximately 1 hour, flipping the steaks occasionally during the marinating time.
- While the tuna marinates, prepare the relish: combine the fennel, tomatoes, olive oil, lemon juice, tapenade, and garlic in a bowl, stirring thoroughly until everything is evenly mixed.
- Lift the tuna steaks from the marinade, setting the marinade aside for basting. Position the tuna under a preheated hot broiler, about 3 in (7 cm) from the heat source. Broil for 3–4 minutes per side, brushing with the reserved marinade once or twice during cooking.
- Once cooked, sprinkle the tuna with salt and pepper, then spoon the fennel and tomato relish generously over the top. Add a finishing touch with lime wedges and delicate fennel tops, and serve alongside a crisp green salad.
Notes
What’s the Healthiest Thing to Eat with Tuna?
Fresh vegetables and leafy greens are the healthiest accompaniments for tuna. A simple green salad with olive oil and lemon dressing provides nutrients, fiber, and healthy fats without adding excessive calories. Roasted or steamed vegetables like broccoli, asparagus, and bell peppers complement tuna’s protein while delivering vitamins and minerals. Whole grains offer nutritious carbohydrate options that pair beautifully with tuna. Brown rice, quinoa, and whole wheat pasta provide sustained energy and fiber. Fresh herbs like dill, cilantro, and parsley add flavor without sodium, while light citrus-based dressings enhance tuna’s natural taste without unhealthy fats.What’s the Healthiest Thing to Eat with Tuna?
Fresh vegetables and leafy greens are the healthiest accompaniments for tuna. A simple green salad with olive oil and lemon dressing provides nutrients, fiber, and healthy fats without adding excessive calories. Roasted or steamed vegetables like broccoli, asparagus, and bell peppers complement tuna’s protein while delivering vitamins and minerals.
Whole grains offer nutritious carbohydrate options that pair beautifully with tuna. Brown rice, quinoa, and whole wheat pasta provide sustained energy and fiber. Fresh herbs like dill, cilantro, and parsley add flavor without sodium, while light citrus-based dressings enhance tuna’s natural taste without unhealthy fats.
Tuna with Fennel and Tomato Relish Substitutions and Variations
Since tuna’s mild flavor plays well with countless ingredients, you’ve got plenty of room to customize this dish to match what’s in your pantry or what you’re craving that day. Swap the fennel for thinly sliced red onion if that’s more your speed, or try diced cucumber for something lighter and crisper.
Not a tapenade fan? I’d use finely minced anchovy or even a touch of Dijon mustard instead. The tomatoes are negotiable too—roasted cherry tomatoes work beautifully, bringing sweetness and depth. Consider adding fresh herbs like basil or cilantro to your relish for extra zing.
You could even experiment with different citrus, trading lemon for grapefruit juice. The beauty here is flexibility.
What to Serve with Tuna with Fennel and Tomato Relish
Pairing sides with seared tuna is where you get to show off a little, because this fish isn’t shy about sharing the plate. I’d go with something light that won’t fight the fennel and tomato relish—think crispy roasted potatoes, maybe tossed with garlic and rosemary.
A simple arugula salad works beautifully too, dressed with just lemon and olive oil. You could also serve it alongside charred asparagus or grilled zucchini if you’re feeling vegetables. Here’s the thing: the relish already brings bright, fresh flavors, so your sides should complement rather than compete.
Couscous or quinoa makes a solid grain option, absorbing those delicious pan juices from the tuna. Whatever you choose, keep it straightforward and let that gorgeous seared fish be your star.
Final Thoughts
This seared tuna with fennel and tomato relish is the kind of dish you’ll want to make again and again, whether you’re impressing dinner guests or just treating yourself to something that tastes restaurant-quality on a weeknight. The beauty of this recipe lies in its simplicity, really. You’re working with just a handful of quality ingredients that let the tuna shine without unnecessary fussing. The fennel adds a subtle sweetness, while the tomato relish brings brightness and tang. I find that once you nail the searing technique, you’ll feel like a culinary pro. This meal proves that fancy doesn’t require hours in the kitchen. Sometimes the best dinners come together quickly, taste amazing, and leave you wondering why you don’t make them more often.
