Tuna Tartar With Fennel And Green Olive Tapenade

Name: Tuna Tartar With Fennel And Green Olive Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces green picholine olives, pitted; 1 anchovy; 1 teaspoon small capers; 1 teaspoon lemon juice; 1/4 teaspoon toasted anise seed; 4 tablespoons olive oil; Water to thin as needed; Coarse salt and freshly ground pepper to taste; 8 ounces very fresh sushi-grade tuna; 1 tablespoon grated lemon peel; 1 tablespoon olive oil; 1 teaspoon light soy sauce; 3 tablespoons minced chives; Tabasco sauce to taste; 1 bulb fennel with sprigs; 2 tablespoons lemon juice; 1 tablespoon sherry vinegar; 1/2 teaspoon freshly ground coriander seeds; 1 tablespoon minced shallots; 13 to 1/2 cup walnut oil; Sliced green picholine olives; Cracked pepper; Minced chives and fennel sprigs

Servings: persons

2 ounces green picholine olives, pitted
1 anchovy
1 teaspoon small capers
1 teaspoon lemon juice
1/4 teaspoon toasted anise seed
4 tablespoons olive oil
Water to thin as needed
Coarse salt and freshly ground pepper to taste
8 ounces very fresh sushi-grade tuna
1 tablespoon grated lemon peel
1 tablespoon olive oil
1 teaspoon light soy sauce
3 tablespoons minced chives
Tabasco sauce to taste
1 bulb fennel with sprigs
2 tablespoons lemon juice
1 tablespoon sherry vinegar
1/2 teaspoon freshly ground coriander seeds
1 tablespoon minced shallots
13 to 1/2 cup walnut oil
Sliced green picholine olives
Cracked pepper
Minced chives and fennel sprigs

1
Puree the olives, anchovy and capers in a blender or food processor.
2
Add lemon juice.
3
While the machine is running, add oil and water and puree until smooth.
4
Season with salt and pepper to taste.
5
Force through a fine strainer and set aside.
6
Dice the tuna in eighth-of-an-inch cubes with a very sharp knife (to keep the knife clean, rub it on a lightly oiled towel every so often).
7
With a spoon, mix the diced tuna with the lemon peel, oil, soy sauce and chives.
8
Add a dash of Tabasco and season to taste with salt and pepper.
9
This can be prepared up to an hour in advance.
10
Wash the fennel, pull apart the bulb and dice the pieces.
11
Combine the lemon juice, sherry vinegar, ground coriander seeds, shallots and walnut oil.
12
Season to taste with salt and pepper and dress the fennel with this mixture.
13
On four individual plates, place a serving of fennel in the middle and top with seasoned tuna.
14
Spoon a little of the tapenade on each plate and on the tuna.
15
Garnish with olives, cracked pepper, chives and fennel sprigs.

2362

kcal

Calories

231

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 ounces green picholine olives, pitted, 1 anchovy, 1 teaspoon small capers, 1 teaspoon lemon juice, and more.

Yes, Tuna Tartar With Fennel And Green Olive Tapenade falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!