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