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1
Season tuna with salt and pepper and let stand at room temperature for 10 minutes.
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2
In a large saucepan, combine oils with sliced fennel, shallots, chiles, orange zest, and bay leaf and bring to a boil.
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3
Reduce heat to moderate and simmer until fennel and shallots are softened, about 10 minutes.
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4
Add tuna to saucepan and simmer until nearly cooked through and fennel is tender, about 7 minutes.
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5
Transfer tuna to a plate and let cool slightly.
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6
Strain oil into a heatproof cup.
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7
Discard bay leaf, chiles, and orange zest.
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8
Shake out as much oil from fennel and shallots as possible; transfer to a bowl.
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9
Return oil to saucepan and heat to moderately high.
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10
Add one-third of cooked fennel and shallots and fry, stirring, until golden and crispy, about 5 minutes.
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11
Using a slotted spoon, strain crisp fennel and shallots and drain on paper towels.
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12
Season with salt.
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13
Stir lemon juice and parsley into remaining fennel-shallot mixture and season with salt and pepper.
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14
Spoon fennel onto plates.
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15
Thinly slice tuna and transfer to plates.
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16
Top with crispy fennel.
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17
Garnish with blood orange and fennel fronds.
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18
Serve.Looking for more dinner options?
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19
Check out our pork chop recipes, chicken recipes, and potato recipes.
