Name: Pepper & fennel-crusted tuna with figs
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1
Ingredients: 20.00 ml fennel seeds; 720g sashimi-grade piece tuna fillet; 36.40 gm olive oil; 8 small figs, quartered; 1250.00 ml mizuna* or wild rocket; 60ml lemon juice; Lemon wedges, to serve

Pepper & fennel-crusted tuna with figs

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Prep Time:
20 minutes

Cook Time:
5 minutes

Total Time:
25 minutes

Elevate your dish with seared tuna, Asian greens, and ripe figs for a simple yet stunning meal.

Ingredients:

20.00 ml fennel seeds
720g sashimi-grade piece tuna fillet
36.40 gm olive oil
8 small figs, quartered
1250.00 ml mizuna* or wild rocket
60ml lemon juice

Instructions:

Combine fennel seeds, 2 teaspoons of coarsely ground black pepper, and 1 teaspoon of sea salt on a tray. Trim the tuna and cut in half lengthwise to make 2 long logs. Coat the tuna pieces evenly with the fennel mixture, then cover and let sit at room temperature for 10 minutes.
In a large frypan over high heat, heat 1 tablespoon of oil until very hot. Add tuna and cook for about 3 minutes, turning to brown all sides. Aim for a seared exterior and a very rare center.
Mix together the figs, mizuna or rocket, lemon juice, and remaining tablespoon of oil in a bowl.
Thinly slice the tuna and mix it into the salad. Serve with fresh lemon wedges on the side.

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