AT A GLANCE
Blood oranges, if they're around, are beautiful here, but navels or even grapefruit work well.
|01||For black olive dressing, pound or process ingredients in a blender until combined and season to taste.|
|02||Heat a barbecue or char-grill pan to high. Brush tuna with oil, press fennel seeds all over fish and season to taste. Drizzle with oil and grill, turning occasionally, until charred on the outside and rare inside (4-5 minutes). Rest for a minute, then thickly slice.|
|03||Combine blood orange, radicchio, fennel, shallot and basil in a bowl. Dress with half the black olive dressing, toss to combine and season to taste. Serve salad with tuna and scatter with extra basil and fennel fronds, and drizzle with remaining dressing.|