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Seared Tuna, Fennel & Orange Salad with Soy Dressing


  • 1 tsp (5mL) ground fennel seeds
  • 2 tsp finely grated orange rind
  • 1 tbsp. (20mL) orange juice
  • 80mL (1/3 cup) Kikkoman Naturally Brewed Soy Sauce
  • 800g piece tuna, skin removed
  • 1 tbsp. olive oil
  • 1 tbsp. mirin
  • 1 tsp caster sugar
  • 1 tsp sesame oil
  • 1 tsp finely grated ginger
  • 1 small fennel bulb, thinly sliced
  • 2 spring onions, thinly sliced
  • 1 orange, peeled, segmented
  • 200g (2 cups) shredded savoy cabbage

Kikkoman sauce used in this recipe

1hr 30mins
Cook time
Prep time
1hr 25mins

Seared Tuna, Fennel & Orange Salad with Soy Dressing


  1. Combine fennel seeds, orange rind, juice and 60mL Kikkoman Soy Sauce in a large bowl. Add tuna and turn to coat well. Cover with plastic wrap and refrigerate for 1 hour.
  2. After 1 hour, remove the tuna from marinade and coat in the olive oil. Set aside.
  3. Meanwhile, place remaining 20mL soy sauce, mirin, sugar, sesame oil and ginger in a jug and stir to combine.
  4. Heat a frying pan over high heat until very hot and sear tuna for 1 minute on each side or until browned. Cool, and then cut into 5mm-thick slices.
  5. Place fennel, spring onions, orange segments and cabbage in a bowl. Add half the soy and mirin dressing. Toss to combine.
  6. Serve salad with tuna, drizzled with remaining dressing.
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