Seared Yellowfin Tuna with fennel, olives, and oranges.
- 4 oz. yellowfin tuna (thick cut)
- 6 pieces green pitted olives
- 4 oz. shaved fennel
- 8 orange Supremes
- 5 thin slices red onion
- 1 oz. olive oil
- 1 oz. orange juice
- parsley and piquillo pepper for garnish
Season the thick block of tuna with salt and pepper and sear briefly on all sides in a hot sauté pan with olive oil, leaving the tuna very rare in the center. Set aside to cool. In a bowl mix the shaved fennel, orange segments, olives, olive oil, orange juice, and onion slices, season with salt and pepper, and arrange on a serving plate. Garnish plate with chopped parsley and sliced piquillo peppers. Once the tuna has cooled, slice it into ¼-inch slices and top the fennel salad with the slices, sprinkle a little sea salt on the tuna if desired, and serve immediately.
