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Tuna crudo with pickled fennel and orange

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

By Alice Storey & Emma Knowles
  • 15 mins preparation
  • 5 mins cooking plus cooling
  • Serves 4
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Tuna crudo with pickled fennel and orange


  • 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


  • 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

  • undefined: Alice Storey & Emma Knowles