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
- 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.
- When well-seared, turn over and repeat. Remove, cover and leave to rest for 5 minutes while making the salad.
- Halve the melon, remove the seeds, peel and dice.
- Halve the fennel bulb, remove the core and discard then slice the bulb finely.
- 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.