Steamed fennel

Not everyone loves steamed or boiled vegetables, but it is clear that they are very good for everyone’s health! So we should try to eat them when we can and, as they say, try to have it both ways by flavouring them or making them especially delicious with the help of some special seasoning or a sauce. Today we reveal a secret - the combination of fennel and tuna is really superb. We will also explain how to make an amazing sauce made from tuna (vaguely reminiscent of the classic tuna sauce, but not quite the same …), perfect for mixing with and or accompanying the steamed fennel that many of you would probably find sad and bland on its own. If you like the idea, you can use this same sauce for combining with other types of steamed vegetable such as courgette, cabbage, carrot or whatever. Here’s the recipe then: a little secret that will become a staple in your kitchen, light but with taste!


  • fennels 4 units
  • tuna 70 grams
  • anchovies Two anchovy fillets
  • ricotta cheese 100 grams
  • lemon 1 gram
  • capers To taste
  • salt
  • pepper
30 minutes Total time
20 minutes Active time
Serves 2 persons
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Peel and cut the fennel into 4 wedges, wash and steam them for about 20 minutes. Blend the tuna, anchovy fillets, capers, ricotta, lemon juice, salt and pepper until the mixture is creamy. Serve the fennel with this creamy sauce.

When serving these fennel you may either accompany them with the tuna sauce on the side, or open the fennel slightly and pour some of the sauce inside.
Did you know that fennel has many beneficial health-giving properties: purifying, digestive, deodorant. And there's more: if consumed in excess it can have narcotic and irritant effects. And finally: did you know that in Italian there is a phrase which roughly translates as "don’t be ‘fenneled’” meaning ‘don’t be a fool’? This was because the vendors of low-quality wine covered up its unpleasant odour with fennel seeds. Thus, the buyer needed to be careful .. don’t be ‘fenneled’!

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