Ahi Tuna Tartare with Fennel, Caraway Toast and Green Olive Tapenade

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Recipe byjanetlsanders

Notes:

Serves 4

Categories:

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Ingredients:

For the Tuna:
8 ounces sushi-grade tuna, very fresh
1 tablespoon grated lemon peel
1 tablespoon olive oil
1 teaspoon light soy sauce
3 tablespoons minced chives
Tabasco hot pepper sauce
Salt and pepper

For the Fennel:
1 bulb fennel, with sprigs, washed
2 tablespoons lemon juice
1 tablespoon sherry vinegar
½ teaspoons freshly ground coriander seeds
1 tablespoon minced shallots
½ cup walnut oil
Salt and pepper

For the Caraway Toast:
4 slices brioche
1 teaspoon butter
1 teaspoon ground caraway seeds, toasted
Pinch of salt

For the Tapenade:
2 ounces green picholine olives, pitted
1 anchovy fillet
1 teaspoon small capers
1 teaspoon lemon juice
¼ teaspoon anise seed, toasted
4 tablespoons olive oil
Water to thin, as needed
Coarse salt and freshly ground pepper

For the Garnish:
Sliced green picholine olives
Cracked pepper
Minced chives and fennel sprigs

For the Tuna:

Dice tuna into 1/8 inch cubes with a very sharp knife (to keep knife clean, rub frequently on a lightly oiled towel). With a spoon, mix diced tuna with lemon peel, oil, soy sauce and chives in a small bowl. Add a dash of Tabasco and season with salt and pepper. This can be prepared up to one hour in advance.

For the Fennel:

Pull apart fennel bulb and dice the pieces. Combine lemon juice, sherry vinegar, ground coriander seeds, shallots and walnut oil. Season to taste with salt and pepper. Dress fennel with this mixture.

For the Caraway Toast:

Mix butter with caraway seeds and salt. Spread on brioche, grill, and cut slices into quarters.

For the Tapenade:

Puree olives, anchovy and capers in a blender or food processor. Add lemon juice. While machine is running, add oil and water and puree until smooth. Season with salt and pepper to taste. Force through a strainer and set aside.

To Serve:

On four individual plates, place a serving of fennel in the middle and top with seasoned tuna. Spoon a little tapenade on each plate and on tuna. Garnish with olives, cracked pepper, chives and fennel sprigs.

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