Tuna crudo with pickled fennel and orange

AT A GLANCE

  • Serves 4 people

  • 1½ tsp fennel seeds
  • 3 tsp sea salt
  • Finely grated rind of 1 orange, segments of 2
  • 1 baby fennel bulb
  • ½ cup (loosely packed) mint
  • 1 tbsp extra-virgin olive oil
  • 1 tsp red wine vinegar
  • 500 gm sashimi-grade tuna, cut into 2cm cubes
  •  
  • Pickled fennel
  • 80 ml (1/3 cup) white wine vinegar
  • 1 tbsp caster sugar
  • 1 baby fennel bulb, thinly sliced on a mandolin
01   For pickled fennel, stir vinegar, sugar, 1 tsp salt and 60ml water in a small saucepan over medium heat until sugar dissolves. Bring to the boil, add fennel, stir to coat, remove from heat and cool to room temperature.
02   Dry-roast fennel seeds (1 minute), then coarsely crush in a mortar and pestle. Cool, combine with salt and orange rind in a small bowl and set aside.
03   Halve fennel, shave on a mandolin and stand in a bowl of iced acidulated water until crisp (5 minutes). Drain well and combine in a bowl with orange segments, mint and drained pickled fennel. Add oil and vinegar, season to taste with a little fennel salt and freshly ground black pepper and toss to combine.
04   Arrange tuna on a serving platter, scatter with fennel and orange salad and serve with extra fennel salt.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES , ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

LYNSEY FRYERS-HEDRICK, EMMA KNOWLES , ALICE STOREY

Drinking Suggestion:

BOTTLE-AGED HUNTER SEMILLON. , suggested by MAX ALLEN

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