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Cauliflower-fennel salad with marinated tuna

This is the richness of flavours on the plate. Tuna really adds to the salad. All ingredients are a symbiosis of aromas and flavours. Dates ensure a balance between the sweet and sour taste of the menu. Perfect with a glass of good red wine.

Preparation time 20 minutes .. Baking 20 minutes

DRESSING .. 2 pers

  • 1 tbsp sesame oil (but you can use only olive oil)
  • 1 tbsp elderflower vinegar
  • 1 tbsp maple sirup
  • 1 tbsp soy sauce
  • ¼ tsp salt
  • 1 tbsp olive oil


  • 1 tbsp honey
  • 1 tbsp elderflower vinegar
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 mini clove of garlic, crushed
  • 2 tbsp white sesame seed
  • salt & pepper
  • 1 bigger tuna steak


  • 1 smaller cauliflower head, in rosettes
  • 2 smaller bulbs of fennel, in quarters
  • 2 tbsp sesame oil (you can leave it out and use only olive oil)
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • freshly ground black pepper
  • 2 tbsp white sesame seed
  • 1 tsp fennel seed
  • ½ bundle of bare lettuce (or other green lettuce), in strips
  • ½ bundle of arugula (or other kind of green lettuce), in strips
  • 4-5 dates, in chunks


Allow the tuna to marinate a few hours in advance: mix all the ingredients for the marinade and first mix the tuna and cover with kitchen foil and put in the fridge until use.

Preheat the oven to 218°C. Lay the baking tray with baking paper or baking foil and set it aside. In a small bowl, beat all the ingredients together for the dressing. If you want, you can prepare it a little more and serve as a salad salsa.

In a bowl, mix the oil, salt and pepper in a larger bowl and roll in the prepared cauliflower and fennel until all the pieces are covered with oil. Spread the vegetables evenly over the prepared baking sheet and sprinkle with white sesame seeds and fennel seeds. Then place the baking tray in the oven and bake the vegetables for 20 minutes or until the pieces start to color from below and at the edges.

While the vegetables are baking, prepare the tuna: heat 10 g butter in a hot pan, together with 1 tbsp of olive oil. Remove the tuna from the marinade and fry it on both sides in the pan. It does not have to be completely fried. Remove it from the pan and cut into 1 cm thick strips.

After baking, remove the vegetables from the oven and leave them on the baking sheet while you prepare the salad.

Cut both types of salad into strips and turn them into a prepared dressing. Then place it on warm plates and divide the fried vegetables and the strips of tuna for each.

Finally sprinkle it with pieces of dates and serve it warm or at room temperature, but certainly not cold.

Enjoy your meal!

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