Ingredients
Pickled fennel
Method
Main
1.For pickled fennel, stir vinegar, sugar, 1Â 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 (5Â 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.
This recipe is from the March 2013 issue of .
Drink Suggestion: Bottle-aged Hunter semillon. Drink suggestion by Max Allen
Notes