Baked Tuna with Fennel and Mushrooms

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Dark or light tuna is equally good in this Italian recipe, which is excellent with an accompaniment of shell pasta as well as fennel and mushrooms.


  • 3 tbsp/45 ml olive oil
  • 1 tbsp butter


  1. In a sauté pan, heat the oil and butter. Add the onion and carrot and cook gently until soft but not brown, 2-3 minutes. Add the garlic and anchovy and cook, stirring, 1 minute. Add the fennel slices, parsley, bay leaf and vermouth and simmer until fennel is soft, 8-10 minutes.
  2. Sprinkle the tuna on both sides with salt and pepper. Lay it on top of the vegetable