Name: Tuna crudo with pickled fennel and orange
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 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 white wine vinegar (1/3 cup); 1 tbsp caster sugar; 1 baby fennel bulb, thinly sliced on a mandolin

Tuna crudo with pickled fennel and orange

Australian Gourmet Traveller recipe for tuna crudo with pickled fennel and orange.

Serves 4

Prep

15M

Cook

Total

20M

Ingredients

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 white wine vinegar (1/3 cup)

1 tbsp caster sugar

1 baby fennel bulb, thinly sliced on a mandolin

Method

Main

1.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.

2.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.

3.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.

4.Arrange tuna on a serving platter, scatter with fennel and orange salad and serve with extra fennel salt.