Seared tuna, melon and fennel salad

Babiche Martens

Ingredients

2 Tbsp	Olive oil
600 g	Tuna, (4x150g steaks)
1	Salt & freshly ground pepper
1	Rock melon
1	Fennel bulb

vinaigrette

¼ tsp	Caster sugar
1 tsp	Dijon mustard
1 tsp	Lemon juice
1 Tbsp	White balsamic vinegar
2 tsp	Olive oil
1 Tbsp	Mint leaves, (fresh, sliced)

Directions

1. Heat a pan and when hot, add the olive oil then the tuna. Season and cook for 2 minutes depending on the thickness of the steaks.
2. When well-seared, turn over and repeat. Remove, cover and leave to rest for 5 minutes while making the salad.
3. Halve the melon, remove the seeds, peel and dice.
4. Halve the fennel bulb, remove the core and discard then slice the bulb finely.
5. Whisk the dressing ingredients together and toss with the melon and fennel. Arrange on a platter and place the slices of tuna on top. Add extra mint if desired.