Tuna Steaks with Anchovy and Fennel Butter

This is exactly the same sort of thing as the preceding recipe, only a bit quicker as you whack all the butter ingredients into your Magimix straightaway. For a dry fish like tuna, it is nice to have a little tomato sauce with it as well, so first make the recipe.


  • 4 × 150–175 g (6–7 oz) tuna steaks
  • 150 g (6 oz) butter, softened
  • 3 anchovy fillets (sold canned or bottled, in oil), drained
  • 2 teaspoons fennel seeds or a small handful of fresh fennel fronds
  • freshly ground black pepper
  • 2 tablespoons vegetable oil


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

Heat the oil in a large frying pan and brown the tuna steaks on both sides for about 2 minutes. Reduce the heat and cook the fish gently for 8 minutes or so, turning once, until it flakes easily.

To serve, pour little lakes of tomato sauce on to your white plates and pop the tuna steaks on top with a roundel of anchovy butter melted over each one.