Shaved Fennel Salad with Seared Tuna and Parmesan

Ingredients

• 2 tbsps parmesan cheeseNutrition
• 1 tsp parsleyNutrition
• 1 tbsp pink peppercornsNutrition
• 0.12 tsp leaves thymeNutrition
• 1/4 tsp saltNutrition
• 1 1/2 tsps extra virgin olive oilNutrition
• 1 bulb fennel, shaved paper thinNutrition
• 4 oz boneless sushi grade tunaNutrition
• 1/2 oz lemon juice (2 tbsp)Nutrition

Directions

1. 1To make salad, mix fennel, oil, lemon juice, thyme, parsley and parmesan cheese.
2. 2Set aside in cool place.
3. 3To make tuna, sprinkle salt and peppercorns on tuna.
4. 4Place a sauté pan on high heat and add olive oil. Place tuna in pan and allow to cook 30 seconds or 1 minute per side.
5. 5Remove from pan and slice into 5 pieces.
6. 6Place fennel salad on flat plate and place slices of tuna in center of salad. Serve immediately.
7. 7Note: based on recipe from the South Beach Cookbook.

Nutrition per serving

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