Tuna Steaks with Anchovy and Fennel Butter


Preparation info

  • Serves


    • Difficulty


Appears in

The Best of Floyd

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.


  • 4 × 175–200g/6–7oz tuna steaks
  • 175g/6


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