- 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
- 80 ml white wine vinegar (1/3 cup)
- 1 tbsp caster sugar
- 1 baby fennel bulb, thinly sliced on a mandolin
- 1For 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.
- 2Dry-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.
- 3Halve 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.
- 4Arrange 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