Albacore Tuna and Fennel Seeds

1 1/4 lbs tuna, sliced about 1/2" thick
4 - 6 T extra virgin olive oil
4 T fennel seeds
1/2 t salt
black pepper
1/4 c white wine

Carefully dry the tuna slices. Put the olive oil and the fennel seeds in a large frying pan over medium heat. When the seeds begin to sizzle, lay the slices of tuna over them. Sprinkle with salt and pepper. After 5 minutes, carefully turn the tuna slices over, sprinkle this side with salt and pepper. After 3 minutes the tuna should be just cooked through but not raw on the inside.

Put tuna slices on a serving dish. Let the pan cool down a bit and then add the wine. Cook over high heat long enough to cook off the alcohol and to get a quick reduction of the pan juices. Pour this reduction over the fish and serve.

Makes 4 servings.


The leftovers make the best tuna salad you have ever had.

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