For the slaw:
grated zest of 1 lemon
4 tsp of fresh lemon juice
2 Tbsp olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 small heads fennel, trimmed and very thinly sliced
2 Tbsp chopped feathery green fennel fronds
For the tuna:
1 1/2 pounds tuna steak, in 1 piece
salt and freshly ground black pepper
2 tsp vegetable oil
To make the slaw, whisk together in a large bowl the zest, lemon juice, olive oil, salt and black pepper. Add the fennel, toss and refrigerate for 1 hour. Carefully wrapped the fennel fronds in plastic to keep them fresh , then refrigerate.
When ready to serve, generously season the tuna on both sides with salt and pepper. Place a large, heavy skillet over medium-high heat. When the skillet is very hot, add the oil and immediately add the tuna. Cook, turning once, until the tuna is seared on the outside but still very pink at the center, about 5 to 10 minutes, depending on its thickness.
Slice the tuna into thin slices. Lay them over four serving plates, place a mound of slaw in the center of each plate, garnish with the chopped fennel fronds and serve.
Yield: 4 servings.
