Recipes

INGREDIENTS:

• 2 tsp olive oil, divided
• 4 4-oz albacore tuna steaks
• 1/4 tsp sea salt, divided
• 1/4 tsp ground black pepper, divided  
• 1 large onion, sliced
• 1/2 lb carrots (about 5 small), peeled and sliced into matchsticks
• 1 large fennel bulb, sliced (save fronds and stalks for another use)
• 3/4 cup low-sodium vegetable broth
• 1 clove garlic, minced
• 1 tsp raw honey
• 1 tbsp chopped fresh thyme
• 2 tbsp apple cider vinegar

INSTRUCTIONS:

1. Heat 1 tsp oil in a large sauté pan over medium-high heat. Sprinkle tuna with 1/8 tsp salt and 1/8 tsp pepper. Sear tuna in pan until lightly browned, about 1 to 1 1/2 minutes per side. Remove tuna from pan, place on plate and tent with foil to keep warm.
2. Add remaining 1 tsp oil to pan with onion, carrots and fennel. Cook for 5 to 7 minutes, until vegetables soften. Lower heat to medium and mix in broth, garlic and remaining 1/8 tsp salt and 1/8 tsp pepper. Cover and cook for 10 more minutes.
3. Stir honey, thyme and vinegar into vegetables. Place tuna steaks over top, cover and cook for another 5 to 7 minutes. Serve each tuna steak with 1 cup braised vegetables.