Simple fennel salad. Ideal to make just a bit ahead of time to allow for minor maceration. The key here is shaved, not sliced fennel. The following is for a single serving and each of the ingredients amounts is very much a personal taste thing but start with the baseline. I recommend topping with sushi grade ahi.
Salad:
- 1 medium fennel bulb
- 2 tbsp fresh grated Parmesan or Reggiano
- 2 tbsp fresh lemon juice
- Pink Peppercorns
- 2 tbsp good olive oil
- 1 tsp fresh thyme
- 1 tbsp cilantro (or more)
- salt
The salad:
- Shave the fennel very thin with a mandolin
- Combine all ingredients. (thyme, salt, fennel, olive oil, lemon, pinks, parmesan)
- Let it sit on table or fridge for an hour if you have time to macerate
The tuna:
- Use only top shelf, dry ahi tuna steak
- Bring to room temp (or close)
- Sprinkle liberally with salt and pepper.
- Heat olive oil in cast iron, get hot.
- Sear for 1 minute TOPS per side.
- After it sits a touch, slice thinly against the grain
Serving:
- Stir up the fennel salad
- Serve on plates
- Hit with hand cracked peppercorns
- Shave on grana/parm
- Lay out the thin sliced tuna on top of each plate..
- Depending on taste, you can hit with salt on the tuna or not
beggarsgourmet.com 