Fennel Pollen-Crusted Albacore Tuna With Piperade

Fennel Pollen–Crusted Albacore Tuna with Piperade

This is a classic Basque stew of peppers. You can make it heartier by serving with crusty bread, polenta or roasted potatoes. Christian loves to put a big dollop of garlic mayonnaise on it as well.

Ingredients:

½ cup extra-virgin olive oil
1 teaspoon thyme
2 bulbs fennel, cut into thin strips
Salt, to taste
1 sweet yellow onion, cut into thin strips
1 pound of sweet peppers, cut into thin strips (the more variation the better)
6 cloves garlic, cut paper thin with truffle slicer or sharp knife
2 cups dry white wine
1 tablespoon parsley
1 tablespoon chives
1 teaspoon mint
1 teaspoon basil
2 large heirloom tomatoes, cut into small chunks
Zest of 1 lemonZest of 1 orange
4 (6-ounce) pieces wild albacore tuna
Salt and pepper to taste
1 tablespoon fennel pollen1 cup wild arugula

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Directions:

Piperade: 

Place a large sauté pan over medium high heat. Pour ¼ cup of extra-virgin olive oil in the pan, then add the thyme, fennel, salt and onions and sauté for 3 minutes. Add the peppers and garlic and cook for 1 minute. 

Deglaze the pan with the white wine and reduce by half. Once the liquid has reduced, remove from heat and set aside. Add the parsley, chives, mint and basil. Then add the other half of the olive oil, tomatoes and the citrus zest. Season with salt and let marinate.

Tuna:

Salt and pepper the tuna and coat heavily with the fennel pollen, then reserve on a dry towel. Place a medium-size sauté pan on high heat. When the pan is very hot, add a little oil, then sear the fish on all sides until crispy. Be careful not to overcook fish. Reserve fish on a new dry towel.

To assemble:
Place the piperade in 4 shallow bowls. Place some arugula on top of the pepper stew. Place the fish on top. Eat and enjoy.