AT A GLANCE
"I ate a similar dish to this a few years ago while holidaying in Porto Palo di Menfi in Sicily," says Nigel Ward. "It was at a little family-run joint on the beach and remains one of the most memorable meals of my life. This dish was a virtue of simplicity - just three or four ingredients, at the perfect point in the season: beautiful Mediterranean tuna, bittersweet grapefruit, bitter, peppery oil, and sweet, anise-flavoured fennel."
|01||Combine grapefruit rind and juice with olive oil. Slice tuna as thinly as possible and place on a platter. Season to taste and spoon on a quarter of the dressing, then refrigerate to marinate (30 minutes).|
|02||To serve, scatter fennel, radish, capers and grapefruit segments over tuna. Dress salad with remaining dressing and scatter with coarsely chopped fennel fronds.|
Note Tuna can be substituted with kingfish or swordfish.
TENUTA DI CASTELLARO BIANCO POMICE. 2010, LIPARI. , suggested by NIGEL WARD