Tuna Tartar With Fennel And Green Olive Tapenade

By Moira Hodgson

Published December 4, 1993

Total Time
30 minutes
Rating
3(12)
Comments
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Featured in: FOOD; Ways to Fix Fennel While It's at Its Best

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Ingredients

Yield:4 servings

FOR THE TAPENADE

  • 2 ounces green picholine olives, pitted

  • 1 anchovy

  • 1 teaspoon small capers

  • 1 teaspoon lemon juice

  • ¼ teaspoon toasted anise seed

  • 4 tablespoons olive oil

  • Water to thin as needed

  • Coarse salt and freshly ground pepper to taste

FOR THE TUNA

  • 8 ounces very fresh sushi-grade tuna

  • 1 tablespoon grated lemon peel

  • 1 tablespoon olive oil

  • 1 teaspoon light soy sauce

  • 3 tablespoons minced chives

  • Tabasco sauce to taste

FOR THE FENNEL

  • 1 bulb fennel with sprigs

  • 2 tablespoons lemon juice

  • 1 tablespoon sherry vinegar

  • ½ teaspoon freshly ground coriander seeds

  • 1 tablespoon minced shallots

  • ⅓ to ½ cup walnut oil

FOR THE GARNISH

  • Sliced green picholine olives

  • Cracked pepper

  • Minced chives and fennel sprigs

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

8 grams carbs; 24 milligrams cholesterol; 464 calories; 19 grams monosaturated fat; 17 grams polyunsaturated fat; 5 grams saturated fat; 42 grams fat; 3 grams fiber; 495 milligrams sodium; 16 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Puree the olives, anchovy and capers in a blender or food processor. Add lemon juice. While the machine is running, add oil and water and puree until smooth. Season with salt and pepper to taste. Force through a fine strainer and set aside.

  2. Step 2

    Dice the tuna in eighth-of-an-inch cubes with a very sharp knife (to keep the knife clean, rub it on a lightly oiled towel every so often). With a spoon, mix the diced tuna with the lemon peel, oil, soy sauce and chives. Add a dash of Tabasco and season to taste with salt and pepper. This can be prepared up to an hour in advance.

  3. Step 3

    Wash the fennel, pull apart the bulb and dice the pieces. Combine the lemon juice, sherry vinegar, ground coriander seeds, shallots and walnut oil. Season to taste with salt and pepper and dress the fennel with this mixture.

  4. Step 4

    On four individual plates, place a serving of fennel in the middle and top with seasoned tuna. Spoon a little of the tapenade on each plate and on the tuna. Garnish with olives, cracked pepper, chives and fennel sprigs.

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Comments

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Michael

I'm trying to find a recipe I made years ago for Green Olive and Roasted Fennel Tapenade, which may have been from The Times. I served it up to my grandmother and aunt, both of whom my father said would not enjoy it, and they loved it. I'm not sure how far back the archive goes but this was at least 20 years ago. This recipe is close but the fennel is not roasted and clearly, it is different. Can you help? Thank you.

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