Tuna crudo with pickled fennel and orange

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Bottle-aged Hunter semillon.

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