Grilled tuna with blood or­ange, fen­nel and black olive dress­ing SERVES 4

Gourmet Traveller (Australia) - - Quick Meals -

Blood or­anges, if they’re around, are beau­ti­ful here, but navels or even grape­fruit work well. 750 gm piece skin­less yel­lowfin tuna

Olive oil, for brush­ing and driz­zling

3 tsp fen­nel seeds, crushed

with a mortar and pes­tle

3 blood or­anges, rind of 1 finely grated, all peeled, thinly sliced and seeds re­moved

½ head of radic­chio, torn

1 fen­nel bulb, shaved on a

man­dolin, fronds re­served

1 large golden shal­lot, thinly

sliced on a man­dolin

1 cup (firmly packed) basil,

plus ex­tra to serve BLACK OLIVE DRESS­ING 100 ml ex­tra-vir­gin olive oil 50 gm black olives, such as Gaeta, pit­ted

2 tbsp red wine vine­gar, or to taste

1 small gar­lic clove, crushed

½ long red chilli, coarsely chopped

Finely grated rind of

½ blood or­ange and juice of 1 2 tsp brown sugar

1 For black olive dress­ing, pound or process in­gre­di­ents in a blender un­til com­bined and sea­son to taste.

2 Heat a bar­be­cue or char-grill pan to high. Brush tuna with oil, press fen­nel seeds all over fish and sea­son to taste. Driz­zle with oil and grill, turn­ing oc­ca­sion­ally, un­til charred on the out­side and rare in­side (4-5 min­utes). Rest for a minute, then thickly slice.

3 Com­bine blood or­ange, radic­chio, fen­nel, shal­lot and basil in a bowl. Dress with half the black olive dress­ing, toss to com­bine and sea­son to taste. Serve salad with tuna and scat­ter with ex­tra basil and fen­nel fronds, and driz­zle with re­main­ing dress­ing.

Tuna Din­ner plates from Mud Aus­tralia. Cu­tipol fork (top) from Fran­calia. Linen nap­kin from Hale Mer­can­tile Co. Ode Ce­ram­ics dish (with salt) from The DEA Store. Tacos Plate from Earth & Baker. Green bowl from Batch Ce­ram­ics. All other props stylist’s own. Stock­ists p182.

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