Tuna Steaks with Anchovy and Fennel Butter

Name: Tuna Steaks with Anchovy and Fennel Butter
Yield: Serves 4
Ingredients: 3 anchovy fillets in oil, drained and chopped; freshly ground black pepper; 2 teaspoons fennel seeds or a small handful of fresh fennel fronds; 175g/6oz butter, softened; 4 × 175–200g/6–7oz tuna steaks; 2 tablespoons vegetable oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Best of Floyd

By Keith Floyd

Published 1995

About

For a fish like tuna it's nice to have a little salsa with it as well. Finely chop some ripe tomatoes (but not so fine that they turn to a mush) and dice some crisp spring onions and shallots. Mix lightly with a little chopped flat-leaf parsley and add lemon juice to taste.

Ingredients

4 × 175–200g/6–7oz tuna steaks
175g/6

Fish course
Pescatarian
Spring
Spicy

Method

Wash the tuna steaks well, and pat dry with absorbent paper. Make the flavoured butter by beating together the butter, anchovies and fennel seeds or fronds with a little pepper, or whizz in a food processor or blender. Form the butter into a roll on a piece of greaseproof paper and refrigerate for about 15 minutes until firm.

Heat the oil in a large frying pan and brown the tuna steaks