Rare Yellowtail Tuna With Coriander and Fennel Seed

By akselden

Ingredients

• Vinaigrette:
• 1 pound center cut tuna fillet
• 3 tablespoons olive oil
• Salt
• Cracked Black Pepper
• 2 tablespoons coriander seeds
• 1 tablespoon fennel seeds
• 1 medium fennel bulb, trimmed
• 1 small bunch radishes, trimmed
• 1 small bunch cilantro, tough stems removed
• 3 small shallots, diced finely
• Juice of 1/2 lemon
• 3 tablespoons Champagne vinegar
• Salt
• 1/2 cup extra virgin olive oil

Preparation

Step 1

Try to get a piece of tuna about 3 inches in diameter and 8 inches long. Rub the fillet with olive oil and season generously with salt and cracked pepper. In a mortar, crush the coriander and fennel seeds coarsely, until their fragrance. is released. Sprinkle the crushed seeds evenly over the tuna, pressing them into the flesh. This can be done several hours before cooking. Hold in the refrigerator. Heat a large cast-iron skillet over medium-high heat until it is almost smoking. Carefully place the seasoned tuna in the skillet and sear for 30 seconds on each side. Remove it to a platter and cool for an hour or so at room temperature. Make the vinaigrette by macerating the - shallots in the lemon juice and Champagne vinegar with a good pinch of salt for 10 minutes. Whisk in the olive oil taste and adjust the seasoning if needed.
Use a very sharp knife to slice the tuna into even l/8-inch slices. Divide the tuna among the' plates, arranging the slices side by side to cover as much of the plate as possible. Using a mandolin or the thinnest blade on a food processor, shave the fennel bulb into ribbons and strew them over the fish. Shave some radish slices on top in the same way. The result should be a playful mosaic effect. Splash the vinaigrette over the tuna, fennel and radishes. Add a light sprinkling of salt. Roughly chop the cilantro, scatter it over each plate and serve. Serves 6 to 8.