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Seared Tuna with Roasted Tomato Vinaigrette and Fennel Salad


Seared Tuna with Roasted Tomato Vinaigrette and Fennel Salad Recipe

Ingredients:
  • 2 roasted tomato halves
  • ¼ cup roasted tomato juice, warmed
  • 2 tablespoons red wine vinegar
  • Kosher salt and freshly ground black pepper
  • ½ cup extra virgin olive oil
  • 1 small fennel bulb, cored and very thinly sliced
  • ½ cup mixed fresh herb leaves (such as tarragon, basil, chervil, dill, and parsley)
  • 1 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 4 1-inch-thick tuna steaks cut from 1½ pounds tuna
  • Kosher salt and freshly ground black pepper
  • 4 roasted tomato halves
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 589kcal (29%)
Total Fat 46g (70%)
Saturated Fat 7g (36%)
Cholesterol 65mg (22%)
Total Carbohydrate 3g
Dietary Fiber 1g
Sugars 0g
Protein 40g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

34.8077773574


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