The essence of this salad lies in its simple yet vibrant flavours, evoking memories of Sicily where I first savoured this delightful combination. If you don't like tuna simply omit it for a lighter option.
Photo by 515 Photo Co.
Yield 4
Mis en Place
Tuna, in olive oil
1 Fennel Bulb, shaved
1 Orange, segmented
1 Scallion, finely chopped
Olives, smashed
Mint
Sea Salt
Freshly Ground Pepper
Fennel Fronds, for garnish
Dressing
1 Tbsp. Shallot, finely chopped
1 Tbsp. Capers, finely chopped
2 Tbsp. Lemon Juice
1 Tbsp. Caper Brine
3 Tbsp. Olive Oil
1/2 Tsp. Kosher Salt
Freshly Ground Pepper
Prepare Dressing
Whisk ingredients in a bowl together and set aside until ready to use.
Assembly
Lay tuna filets on serving platter and top with shaved fennel.
Accent with orange segments, scallions, smashed olives and mint.
Drizzle dressing over top and season with salt, pepper and fennel fronds.
Comments