Make it. Eat it. Love it.
Finding good sea food in the middle of the Negev dessert is almost next to impossible. Most of our fish selection here is flash frozen and often comes in a variety of white fish I have never heard of, Nile pike anyone? On the rare (very rare) occasion I happen to find something wonderful like yellowfin tuna at the new specialty store, I get excited and stock up.
Before I started really enjoying fish, tuna was the only thing I would order. It still remains high on my list of favorite fishes. A favorite among many with its beautiful color, lean, firm meat and full flavor, yellowfin tuna can be eaten raw, cooked, seared or smoked. Yellowfin tuna has a mild flavoring and has year round accessibility which is why it can adapt to so many types of recipes. It has a whole lot of omega 3 fatty acids and is low in fat and in calories. My favorite way to eat it is raw, slightly seared or coated with sesame seeds or panko.
The weather is warming up and on the warmer days heavier foods can just weigh you down. This salad is the perfect solution to a light meal. The seared yellowfin tuna over wilted baby greens, braised fennel and avocado, is the answer to those warm evening dinners. The salad really came together with what I had in the house and the flavors played off each other in wonderful harmony. With a few blood oranges left over from my trip to Tel Aviv, I mixed up a light and tangy blood orange vinaigrette to drizzle over the salad. If you don’t have blood oranges try using tangerines as I’m sure they would work just as well.
4 Ounces Yellowfin Tuna
2 1/2 Tablespoons Olive Oil
10 Ounces Baby Spinach
1 Large Fennel Bulb, Sliced
2 Blood Oranges, Peeled and Cut into slices
1 Avocado, Cut into cubes
Salt and Pepper
For Blood Orange Vinaigrette
3 Tablespoons Olive Oil
1 1/2 Teaspoons Fresh Lemon Juice
3 1/2 Teaspoons Fresh Blood Orange Juice
1 Teaspoon White Wine Vinegar
1 Shallot, Minced
1/4 Teaspoon Lemon Zest
1/2 Teaspoon Blood Orange Zest
Salt and Pepper to taste
Rinse baby spinach and put in a skillet, cook over medium heat until beginning to wilt.
Remove from pan and set aside.
In a medium sized skillet, heat 1 1/2 Tablespoons oil.
Season tuna with salt and pepper and cook over medium high heat to sear, about 1 1/2 minutes per side.
Remove from pan and set aside to cool.
When tuna is cooled, cut into slices.
Heat remaining Tablespoon of olive oil and saute the fennel until starting to become tender, about 3 minutes.
In a mixing bowl add all the dressing ingredients and whisk until combined.
Season with salt and pepper.
In a bowl toss together the wilted spinach, braised fennel, avocado and blood orange slices. Mix in 3/4 of the dressing.
Divide salad among 2 plates and top with sliced tuna and drizzle with remaining dressing.