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1
First I roast the tomatoes, and fennel they do not need to be served hot.
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2
In fact I prefer room temp.
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3
To a cookie sheet lined with parchment place the tomato slices and fennel slices, drizzle with olive oil, salt and pepper and oregano.
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4
Roast at 400 about 15 minutes.
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5
Dont over cook.
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Remove and set aside.
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7
Also, while the tomatoes and fennel are roasting, toast the fennel, just use a dry skillet, a couple of minutes on medium and seeds are done.
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8
It really helps the flavor.
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9
Now prepare the tuna, make sure they set out about 15 minutes.
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10
Not ice cold.
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11
I just rub a little olive oil, salt and pepper on each side.
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12
Nothing more.
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13
Saute in olive oil on medium high (I prefer a cast iron skillet but use whatever you have).
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14
I like to get a nice crust so dont move once you put it in the pan.
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15
Cook only a few minutes per side.
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16
As soon as you see some of the pink/red tuna getting white on the side, turn.
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17
It doesnt take long and should be served medium rare.
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18
It will also to continue to cook a bit once removed.
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19
Remove from pan and cover with foil while you make the sauce.
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20
Now the sauce.
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21
In the same pan as the tuna add the olives, garlic and red pepper.
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22
Cook just a minute and add the white wine and lemon juice and zest, and fennel seeds.
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23
Just reduce a couple of minutes.
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24
While the sauce reduced, mix the greens with just a little lemon juice, salt and pepper.
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25
To plate ...
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26
Put a portion of salad on each plate.
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27
Then top on the greens 1 tomato slice, some fennel slices, and another tomato slice.
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28
Then slice each tuna steak and place on top of the tomato.
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29
Top with the wine and olive sauce.
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30
As I mentioned, some baked fingerling potatoes is great or some simple sauteed cannelloni beans.
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31
I is a great fresh dish with rich flavors.
