Recipe of the Week: Shaved Fennel and Arugula Salad with Orange Supreme and Seared Yellowfin Tuna

Serves: 4 people

Total Time: 15 minutes Prep Time: 12 minutes Cook Time: 3 minutes

Ingredients:

• 1 Fennel Bulb, Shave, Save the Fronds
• 1 Navel Orange, Supreme Cut, Save Juice and Zest of the Orange.
• 1 Bag of Arugula
• 1 Pound of #1 Grade Yellowfin Tuna, Cut Into Blocks
• 4 Tablespoons of Olive Oil
• Canola Oil, as needed
• Salt and Pepper, as needed
• Coriander, as needed

Method of Preparation:

1. Combine the olive oil, orange juice, and the salt and pepper to make the vinaigrette.
2. Combine the fennel and arugula in a bowl. Drizzle some of the vinaigrette into the mixture and lightly toss.
3. Coat your tuna blocks with coriander, salt, and pepper. Sear in a pan on high heat until a crust forms on the courtside of the tuna. This should take about 30 seconds per side.
4. Slice the tuna into 1/4 inch slices.

TO SERVE:

1. On the left side of an oval plate, mound the arugula and fennel mixture.
2. Arrange the orange supremes towards the front of the mound.
3. On a diagonal, arrange the shingles of tuna on the right side of the plate.
4. Top the tuna with fennel fronds, orange zest, and a light drizzle of the vinaigrette.
5. Enjoy with a New Zealand Sauvignon Blanc on a beautiful summer day.

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