Ease of Preparation: Medium
Time of Preparation: 25-30 minutes
Yield: 4 servings, as an appetizer
This fresh and tasty salad combines just about everything that could possibly make the flavor of tuna pop! Anise-y fennel, sweet honey, spicy chili, briny olives, juicy oranges, and bitter radicchio all play their supporting roles to let that rich, meaty tuna shine!
Ingredients:
Tuna:
- 1 tablespoon (15 ml) fennel seed
- 1 tablespoon (15 ml) whole black peppercorns
- 1 tablespoon (15 ml) whole allspice berries
- 1 orange, zest (remove and reserve segments for Salad)
- 1 ½ teaspoons (7.5 ml) coarse salt
- 2 teaspoons (10 ml) sugar
- 1 ¼ pounds (567 g) piece yellowfin tuna loin, trimmed into a rectangle
- 1 tablespoon (15 ml) vegetable oil
Salad:
- 1 orange, juice
- 2 tablespoons (30 ml) red wine vinegar
- ½ cup (120 ml) extra virgin olive oil
- 1 teaspoon (5 ml) honey
- Salt and chili flake
- 3 sprigs oregano, leaves only
- 1 head radicchio, thin shreds
- Reserved orange segments
- 1 bulb fennel, cored and sliced in thin wedges (reserve some fronds, to garnish)
- Small handful pitted kalamata olives, halved
Method:
For the Tuna:
In a spice grinder, combine the fennel, pepper, allspice, orange zest, salt, and sugar and grind to a coarse meal.
Place tuna on a flat dish or pan and season well with the spice mixture. Cover and refrigerate for at least 20 minutes.
A few minutes before serving, heat oil in a non-stick skillet over medium-high heat. Add tuna and sear 15 seconds per side until lightly browned and crisp on outside, raw to rare on the inside.
For the Salad:
In a mason jar, combine the orange juice, vinegar, honey, and olive oil, season with salt and chili flake. Seal tightly and shake vigorously until well combined. Set aside.
In a bowl, combine the oregano, radicchio, orange segments, fennel, and olives, add the dressing and toss until evenly coated.
Arrange the salad on a serving dish, garnish with fennel fronds.
Slice the tuna and arrange over the veggies.
Serve immediately.