Seared Tuna, White Bean, and Fennel Salad

tuna fillets

salt, pepper

fennel seeds, toasted & coarsely ground

EVOO

cannellini beans, cooked and drained

lemon juice

crushed red pepper flakes

fennel bulb, finely sliced crosswise

parsley, chopped

fennel fronds, chopped

1. Season tuna with salt, pepper, fennel seed, EVOO; set aside
2. Combine beans, lemon juice, salt, olive oil; set aside
3. For dressing, whisk 2 TBS lemon juice, pinch of salt, red pepper flakes, 3 TBS oil
4. Cook tuna in hot cast iron pan, 2 min/side, remove to cutting board, slice ½ in slices
5. Toss fennel slices with dressing
6. To serve, put beans in center of serving platter, surround with fennel slices, top with tuna, sprinkle with parsley and fennel fronds