Blood oranges, if they're around, are beautiful here, but navels or even grapefruit work well.
- 750 gm piece skinless yellowfin tuna
- Olive oil, for brushing and drizzling
- 3 tsp fennel seeds, crushed with a mortar and pestle
- 3 blood oranges, rind of 1 finely grated, all peeled, thinly sliced and seeds removed
- ½ head of radicchio, torn
- 1 fennel bulb, shaved on a mandolin, fronds reserved
- 1 large golden shallot, thinly sliced on a mandolin
- 1 cup basil, plus extra to serve (firmly packed)
Black olive dressing
- 100 ml extra-virgin olive oil
- 50 gm black olives, such as Gaeta, pitted
- 2 tbsp red wine vinegar, or to taste
- 1 small garlic clove, crushed
- ½ long red chilli, coarsely chopped
- Finely grated rind of ½ blood orange and juice of 1
- 2 tsp brown sugar
- 1For black olive dressing, pound or process ingredients in a blender until combined and season to taste.
- 2Heat a barbecue or char-grill pan to high. Brush tuna with oil, press fennel seeds all over fish and season to taste. Drizzle with oil and grill, turning occasionally, until charred on the outside and rare inside (4-5 minutes). Rest for a minute, then thickly slice.
- 3Combine blood orange, radicchio, fennel, shallot and basil in a bowl. Dress with half the black olive dressing, toss to combine and season to taste. Serve salad with tuna and scatter with extra basil and fennel fronds, and drizzle with remaining dressing.