Tuna au poivre with fennel salad from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on January 18, 2021

    I realized when I started cooking I was out of coriander and white pepper so I stole some ideas from the recipe just before this and did a bit of a combo with salt, ground fennel and pepper. Salad is very tasty and a nice complement to the tuna. Cooked the yellow fin for closer to 3 minutes as it was quite thick. Tuna is lovely, salad is punchy and tasty. Served with some nice crusty bread, this is an easy and lovely dinner.

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