HEALTHY FOOD
TUNA WITH ROASTED FENNEL
SERVES 2
INGREDIENTS
1 head fennel
3 tablespoons olive oil
Salt and pepper
6-8 baby carrots, peeled
1
⁄ 2 pound fresh tuna steak
1 cup cooked brown rice
1 cup frisee or other lettuce
1
⁄ 4 cup sugared pecans or other nuts
Honey mustard salad dressing
DIRECTIONS
• Preheat oven to 375 degrees. Trim the bottom and the leafy
top off the fennel and cut into slices. Toss with 1 tablespoon
of olive oil and sprinkle lightly with salt and pepper.
• Place in a single layer in sheet pan and roast until tender,
about 45 minutes.
• Steam or boil the carrots until tender, about 5-10 minutes
depending on thickness.
• Heat remaining olive oil in a skillet over medium-high heat.
Sear tuna steak for one minute per side if you like it cooked
rare. Remove and slice.
• Assemble your bowl as follows: Rice on one third of the
plate, lettuce on a third and fennel on a third.
• Top with carrots and tuna. Scatter nuts over the top and
drizzle with dressing. Serve and enjoy. ❖
(201) HEALTH | 2018 EDITION
45