Albacore, like revenge, is best served cold, or at most lightly seared. Accompanied by a refreshing salad of shaved fennel, green Sicilian olives, and sweet orange segments, dinner or lunch is served quickly and deliciously. A v-slicer or mandoline makes quick work of thinly slicing the fennel and onion.
- 1 portion albacore tuna (8 to 10 ounces)
- 2½ tablespoons extra virgin olive oil, plus more for the fish
- 1 teaspoon ground coriander
- Salt and freshly ground pepper
- 1 large navel or blood orange
- 1 small fennel bulb, trimmed and very thinly sliced, 2 tablespoons fronds reserved
- ½ small red onion, very thinly sliced
- ¼ cup coarsely chopped pitted green Sicilian or castelvetrano olives
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons fresh parsley leaves
SEAR THE TUNA
Pat the fish dry with paper towels and rub with olive oil. Sprinkle the coriander and a pinch of salt and pepper all over the fish and pat gently to adhere.
Place a medium nonstick or cast iron skillet over medium-high heat. Add ½ tablespoon of the oil and swirl to coat the pan. Add the tuna and sear all over until golden, but not cooked through, about 3 minutes. Transfer to a cutting board and let rest while you prepare the salad.
MAKE THE SALAD
Using a sharp knife, trim both ends of the orange so it stands upright. Following the curve, cut away the peel, removing the skin and any bitter white pith. Working over a small bowl, cut between the membranes of the orange, releasing the segments into the bowl. Squeeze the membrane to extract any juice into the bowl.
Add the fennel, reserved fennel fronds, onion, olives, lemon juice, parsley, and remaining 2 tablespoons olive oil. Season with salt and pepper.
FINISH AND SERVE
Using a sharp knife, cut the tuna crosswise into ½-inch-thick slices and transfer to plates. Serve the salad alongside.
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Pair it Up
Fennel, orange, and olives are bold flavors and need a wine to match. Enjoy this dish with either a light-bodied red, like pinot noir, or with a full-bodied white wine such as sémillon.
Spice it Up
Add a pinch of smoked hot paprika along with the coriander for smoky flavor and a bit of heat. Or add a pinch teaspoon of minced jalapeño to the salad for bright spice.
Lighten it Up
Filled with many heart-healthy fats, antioxidants, and lean proteins, albacore tuna is a nutritional powerhouse.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
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