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1
Preheat the oven to 450F.
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2
Cut the potatoes into wedges and drop them onto a cookie sheet.
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3
Coat the potatoes in 3 tablespoons of the EVOO.
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4
Season the spuds with the grill seasoning.
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5
Roast the potatoes, turning them once, for 25 minutes, until tender and brown at the edges and a bit crusty.
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6
In a large salad bowl, combine the fennel fronds, thinly sliced fennel, red onion, basil, and parsley.
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7
In a small bowl, combine the orange zest and juice with the Dijon mustard and a little salt and pepper.
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8
In a slow steady stream, whisk in 3 tablespoons of the EVOO.
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9
Pour the dressing over the fennel salad, toss to coat, and reserve.
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10
When the potatoes have about 10 more minutes to roast, start the tuna.
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11
In a shallow dish, combine the flour, coriander, and coarsely ground black pepper and a little salt.
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12
Pat the tuna steaks dry and then coat them in the flour mixture, pressing it in lightly.
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13
Preheat a large nonstick skillet over high heat with the remaining 2 tablespoons of EVOO, twice around the pan.
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14
When the pan is very hot, add the steaks.
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15
Sear and brown the tuna steaks for 2 minutes, then turn, and immediately reduce the heat to medium.
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16
Loosely tent the pan with aluminum foil and cook the steaks 5 minutes for rare, 7 minutes for medium.
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17
The steaks should be firm but have a little give, and some pink should remain at the center.
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18
Remove the roasted potatoes from the oven and add them to the dressed fennel salad, tossing to combine.
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19
Taste them for seasoning and add a little salt and pepper if you want.
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20
Serve the tuna steaks alongside the orange and fennelroasted potato salad.
