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1
Coarsely chop the garlic, sprinkle with a generous pinch of salt, and use the side of the blade to smash and crush the garlic into a paste.
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2
Put in a medium bowl along with the capers, vinegar, lemon juice, shallot, anchovy, and saffron.
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3
Whisking constantly, drizzle in the olive oil.
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4
Add the thyme, fennel fronds, and olives and whisk again.
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5
Set aside and let the saffron infuse while you prepare the tuna.
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6
Combine the breadcrumbs, saffron, and 1/4 teaspoon salt in a food processor and pulse to blend and chop the saffron a bit (7 or 8 pulses).
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7
Pour onto a plate and set aside.
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8
Cut the tuna lengthwise along the grain to make 2 long logs.
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9
Trim any connective tissue and season all over with 1/2 teaspoon salt.
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10
Roll the logs in the breadcrumbs to coat each broad side lightly.
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11
Heat a large, heavy skillet (ideally cast iron) over medium heat.
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12
When hot, add the oil and 1 tablespoon of the butter and let the butter melt.
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13
Cut the remaining 1 tablespoon butter into 4 pieces and set aside.
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14
Gently place the tuna logs in the pan and let cook undisturbed for 3 minutes.
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15
Use a thin spatula to gently lift the log and check the progress of the browning.
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16
Once the first side is golden brown (about 4 minutes), turn to a new side and add a chunk of the butter next to each of the logs.
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17
Gently nudge the logs into the newly added butter as it melts.
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18
Cook this side until golden and repeat on the remaining sides, adding the 2 remaining chunks of butter after flipping, for a total of 12 to 14 minutes cooking time.
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19
Transfer the tuna to a cutting board and let rest for 5 to 10 minutes.
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20
Cut the tuna into 1/2-inch-thick slices (a sharp knife with a thin blade works best).
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21
Arrange on a serving platter or individual plates and drizzle the tapenade over the slices.
