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Seared Yellowfin Tuna and Winter Herbs with Sauteed Savoy Cabbage, Fennel and Green Peppercorns - Stefano Manfredi

  • 6servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, C, P
MineralsSilicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup extra virgin olive oil

  2. 1/4 Savoy cabbage, sliced into rough

  3. 2cm wide strips, blanched

  4. 1 bulb fennel, trimmed of outside leaves and cut into slices

  5. 4 garlic cloves, minced

  6. 1 onion, finely sliced

  7. 2 ripe Roma tomatoes, skinned, seeded and chopped

  8. 3 tablespoons fresh green peppercorns

  9. 1/2 cup flat leaf parsley, leaves taken from stem and left whole

  10. 2 tablespoons olive oil, extra

  11. 6 Tuna steaks (approx 140g each)

  12. 1/2 cup chopped fresh herbs (such as fennel tops, rosemary and thyme)

  13. 1 teaspoon ground cardamom

Instructions Jump to Ingredients ↑

  1. Heat the extra virgin olive oil in the pan and lightly fry the onions, garlic and fennel for 2-3 minutes until transparent. Add the blanched cabbage and tomatoes and simmer for five minutes. Add the peppercorns and parsley leaves, take off the heat and season with salt.

  2. (Optional: add about 3-4 tablespoons of extra virgin olive oil to the finished cabbage. This will lift the flavour of the dish.)

  3. Heat the remaining 2 tablespoons of olive oil in a skillet, coat each piece of tuna with the chopped herbs mixed with cardamom and sear each side in the hot oil for about 20 seconds each. Rest the tuna for about 5 minutes on the stove top then slice and serve on top of the cabbage.

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