This recipe is absolutely delicious and I highly recommend it! I followed the recipe exactly I think the sweetness of the crystalized ginger makes this. I also had some sesame seeds that I added to the tuna before baking which gave it an extra crunch. So good!
Orange, Watercress & Tuna Salad
From EatingWell: January/February 2012
This vibrant salad recipe contrasts flavor, texture and color—the velvety tuna steak is matched with crisp, peppery watercress and the floral tart-sweetness of blood oranges and aniseed. Blood oranges make the dish especially pretty—they’re available December through March. If you can’t find them, use any oranges that look good.
2 Reviews for Orange, Watercress & Tuna Salad
I made this last night (for 2 - recipe halves easily) and served with a rice side dish. It was delicious and quicker than the 35 minute prep time given. (Most of the time goes into peeling the oranges.) I didn't have Anise seed, so left that out, but the flavor was still remarkable. Will definitely make again! (This Jan/Feb 2012 issue has loads of great recipes!)