Tuna crudo with pickled fennel and orange

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

Tuna crudo with pickled fennel and orange

William Meppem


Pickled fennel



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.

This recipe is from the March 2013 issue of .

Drink Suggestion: Bottle-aged Hunter semillon. Drink suggestion by Max Allen


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