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1
Combine 2 tablespoons olive oil, cumin, fennel seeds, garlic, thyme leaves, and lime zest; season, to taste, with pepper.
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2
Rub the marinade all over the tuna steaks.
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3
Cover and marinate in the refrigerator.
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4
Heat 2 tablespoons olive oil in a large skillet over medium heat.
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5
Add the onions, fennel, a pinch of cumin, and a pinch of fennel seeds and cook, stirring, for 5 minutes (don't let the vegetables brown).
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6
Add the zucchini and bell peppers, season to taste with salt and pepper, and continue to cook for 5 minutes.
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7
Separately, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat.
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8
Add the fava beans and cook, stirring, for 1 minute.
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9
Add the cherry tomatoes, orange segments, lemon zest and segments, half of the basil leaves, olives, and pistachios.
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10
While the vegetables are cooking, heat a grill pan over high heat.
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11
Brush the pan with vegetable oil and grill the tuna steaks for 4 minutes on each side for medium rare.
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12
Let rest for 5 minutes before cutting each steak into 4 slices.
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13
Divide the vegetables among 4 warm dinner plates.
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14
For each plate, top with the remaining basil leaves and put 2 slices of tuna on top of the vegetables.
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15
Season the tuna with fleur de sel and spoon the citrus-fava mixture around the plate.
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16
Serve immediately.
