David Pasternack's
Tuna Crudo With Wild Fennel

5 ounces sushi-grade tuna
3/4 teaspoon wild fennel pollen
1/2 orange, zest only
1/4 cup fennel tops, chopped
1/4 cup extra virgin olive oil
1 teaspoon coriander seeds
Sea salt and freshly ground black pepper, to season

1. Cut the tuna against the grain of the flesh 1/4-inch thick.

2. In a sauté pan, heat the coriander seeds on medium heat until they become aromatic. Once toasted, cool the seeds on a plate and crush.

3. Combine 1/8 cup of the oil, the fennel tops, coriander, orange zest, fennel pollen in a mixing bowl. Mix well, incorporating all the ingredients.

4. Put the sliced fish in a non-reactive shallow pan. Pour the above marinade over the fish making sure the slices are fully submerged in the marinade.

5. Cover the fish and allow to sit for at least 8 hours. This can be left overnight in the fridge.

6. Remove the fish from the marinade and season with sea salt, coarse ground black pepper and the remaining olive oil. Serve with the jicama and oil cured olive salad.
 

Jicama and Oil-Cured Olive Salad

1 jicama
1/4 cup pitted oil-cured olives, chopped
2 oranges, segmented
1 tablespoon Extra virgin olive oil

1. Peel the jicama and cut lengthwise julienne into 1/4-inch matchsticks.

2. Toss the jicama, orange segments, and olives together in a mixing bowl and season with black pepper, sea salt and olive oil.