Pepper & fennel-crusted tuna with figs

Keep it simple yet spectacular with this amazing combination of seared tuna, Asian salad leaves and fresh figs.

Recipe «Pepper & fennel-crusted tuna with figs» presented in category Recipes / Fish, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp fennel seeds, 720g sashimi-grade piece tuna fillet, 2 tbsp olive oil, 8 small figs, quartered, 5 cups mizuna* or wild rocket , 1/4 cup lemon juice, Lemon wedges, to serve .

Ingredients:

• 1 tbsp fennel seeds 
• 720g sashimi-grade piece tuna fillet 
• 2 tbsp olive oil 
• 8 small figs, quartered 
• 5 cups mizuna* or wild rocket 
• 1/4 cup lemon juice 
• Lemon wedges, to serve 

Instructions

1. 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.
2. 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.
3. Combine the figs and mizuna or rocket in a bowl with lemon juice and remaining tablespoon of oil.
4. Slice tuna thinly and toss through the salad. Serve with lemon wedges.