Fennel is a natural match for tuna’s richness. We use fennel seeds in the spice coating on the fish and serve the fillets with roasted wedges.
How to Make It
Preheat oven to 425°F. Heat 2 tablespoons oil in an ovenproof skillet over medium-high. Add fennel wedges; cook until one side is caramelized, 4 to 5 minutes. Flip fennel; place pan in oven. Roast at 425°F, stirring occasionally, 12 minutes. Place fennel in bowl; toss with 1/2 teaspoon black pepper and 1/4 teaspoon salt.
Combine fennel seeds, coriander, cardamom, paprika, remaining 1 teaspoon black pepper, and remaining 3/4 teaspoon salt. Coat tuna with 1 tablespoon oil, then coat with spice mixture. Heat 2 tablespoons oil in a skillet over high. Cook tuna to desired degree of doneness, about 2 minutes per side for medium-rare. Cut steaks in half diagonally.
Section orange over a bowl; reserve juices. Combine orange sections, 1 tablespoon fennel fronds, and remaining 2 tablespoons oil. Top orange mixture and fennel wedges with Aleppo, if desired, and remaining fennel fronds. Serve with tuna
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CookL: CG
