One Bowl Suppers: Tuna with Roasted Fennel

  • Author: Kate Jackson
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 2 servings. You can either dish it out on separate plates, or if you are best friends with the other person, eat it out of the one bowl! 1x
  • Category: Dinner
  • Method: Stovetop and Oven
  • Cuisine: American


  • 1/2 pound fresh tuna steak
  • 1 head fennel
  • Salt and pepper
  • 3 tablespoons olive oil
  • 68 baby carrots, peeled
  • 1 cup frisee or other lettuce
  • 1/4 cup sugared pecans or other nuts
  • 1 cup cooked brown rice
  • Honey mustard salad dressing (we used the Bolthouse Farms brand)


  1. Preheat oven to 375. Trim the bottom and the leafy top off the fennel and cut into slices. Toss with 1 tablespoon of olive oil and sprinkle lightly with salt and pepper. Place in a single layer in a baking pan and bake until tender, about 45 minutes.
  2. Steam or boil the carrots until tender, about 5-10 minutes depending on thickness.
  3. Heat remaining olive oil in a skillet over medium high heat. Cook tuna steak for one minute per side for rare. Remove and slice.
  4. Assemble your bowl as follows: Rice on one third of the plate, lettuce on a third and fennel on a third. Top with carrots and tuna, scatter nuts over the top and drizzle with dressing. Serve and enjoy!