Fennel-Crusted Tuna, Tomatoes, Olives and Wilted Arugula Recipe

Atkins Fennel-Crusted Tuna, Tomatoes, Olives and Wilted Arugula
Net Atkins Count TM
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 24 oz, boneless, raw Tuna
  • 4 tbsp Fennel Seed
  • 5 tablespoon Extra Virgin Olive Oil
  • 1 tbsp, drained Capers
  • 1 clove Garlic
  • 32 each Kalamata Olives
  • 10 cup Arugula Lettuce
  • 20 grape Tomatoes



If you don’t own a spice grinder, you can grind the fennel in a coffee grinder. Just be sure to completely clean it before and after. Substitute Kalamata olives if you cannot find Gaeta olives; you will need 1/2 cup. Tuna loin is a delicious fatty cut often used for sushi.


  1. Preheat the oven to 375ºF.
  2. Season tuna with salt and pepper.
  3. In a spice grinder, pulse the fennel seeds to a powder. Place evenly on a baking sheet. Press tuna pieces against the fennel powder, turning to cover it on all sides.
  4. Heat a large sauté pan or skillet over medium-high heat. Add 2 tablespoons of the olive oil and sear tuna until brown on all sides, about 2 minutes on each side. (The fish should be medium-rare inside.) When finished browning, place the tuna in the oven for 3 minutes.
  5. Remove the tuna from the oven, and cut into 1-inch slices.
  6. Wipe the sauté pan clean and heat over medium heat; add the remaining olive oil, olives and capers. Sauté for 1 minute, and then add the minced garlic and then arugula and quickly sauté until just slightly wilted. Season with salt and pepper, to taste.
  7. Spoon on serving plates and top with sliced tuna. Garnish with tomatoes. 


This recipe was created for Atkins by chef Lynn Rinaldi.

Cooking Tip

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