1½ tspfennel seeds3 tspsea saltFinelygrated rind of 1 orange, segments of 21baby fennel bulb½ cup(loosely packed) mint1 tbspextra-virgin olive oil1 tspred wine vinegar500 gmsashimi-grade tuna, cut into 2cm cubesPickled fennel80 ml (1/3 cup)white wine vinegar1 tbspcaster sugar1baby fennel bulb, thinly sliced on a mandolin
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.
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.
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.
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.