Peppered seared tuna with fennel and orange and rye bread

Ingredients

For 1 serving

• Fresh tuna150 g
• Fennel1
• Orange1
• Rye bread40 g
• Extra virgin olive oil10 g
• Black pepperto taste
• Saltto taste

Contains: gluten, fish,

In season: October – April

Method

1. Trim the tough base and outer layers of the fennel and slice it paper-thin. Peel the orange with a knife, removing the white pith too, and slice it thinly, catching the juice.
2. Arrange the fennel and orange on a plate and dress with half the oil, the saved juice and a pinch of salt.
3. Coarsely grind the black pepper, pat the tuna dry and roll it in the pepper, pressing it on all sides.
4. Heat a frying pan with the remaining oil over high heat until very hot and sear the tuna for 1 minute per side, until browned outside and still pink inside; salt it only now so the salt doesn't draw out moisture.
5. Slice the tuna about 1 cm thick and serve it on the salad with the rye bread.