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Tuna with persimmon, lemon and fennel
Tuna with persimmon, lemon and fennel
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Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Elevate tuna steak with vibrant persimmons.
Ingredients:
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 large fennel bulb, trimmed, thinly sliced, fronds finely chopped
  • 150ml extra virgin olive oil
  • 2 x 400g (about 2.5cm thick) tuna steaks (preferably bluefin)
  • 2 lemons, sliced into 4-5 rounds each, plus juice of 1 lemon
  • 60ml oil
  • 2 persimmons*, halved, thinly sliced
  • 62.50 ml mint leaves, torn
Instructions:
  • Toast the fennel and coriander seeds in a dry pan over medium-low heat until fragrant, about 1 minute. Grind them using a pestle and mortar.
  • Combine fennel fronds with ground spices, sea salt, pepper, and 100ml olive oil. Rub the mixture onto both sides of the tuna steaks and marinate for 20 minutes.
  • Heat up a chargrill pan until it's nice and hot. Coat lemon slices with a tablespoon of olive oil and grill them until caramelized, about 30 seconds per side. Next, grill the tuna on the chargrill for 1 1/2 minutes on one side, then flip and cook for 1 minute on the other side.
  • Allow to rest for 5 minutes.
  • In a bowl, combine the walnut oil and lemon juice, then season to taste.
  • Cut the tuna steaks in half horizontally and place on 4 serving plates. Arrange 2-3 lemon slices on each tuna steak and drizzle with the rest of the olive oil. Combine persimmon, fennel, and mint with dressing. Serve right away alongside the tuna.

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