Keep it simple yet spectacular with this amazing combination of seared tuna, Asian salad leaves and fresh figs.
- On a tray, combine fennel seeds with 2 teaspoons coarsely ground black pepper and 1 teaspoon sea salt. Trim the tuna and halve lengthways to create 2 long logs. Coat pieces all over in the fennel mixture, then cover and leave at room temperature for 10 minutes.
- Heat 1 tablespoon of the oil in a large frypan over high heat. When very hot, add tuna and cook for about 3 minutes, turning to brown all over. The tuna should be seared on the outside and very rare in the centre.
- Combine the figs and mizuna or rocket in a bowl with lemon juice and remaining tablespoon of oil.
- Slice tuna thinly and toss through the salad. Serve with lemon wedges.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set