Serves 10 people


For the Tuna

1 1/2 # blue fin tuna
2 Tbsp ground fennel seed
Salt and pepper to taste

For the Aioli

1/8 cup caper berries stemmed and cut in half
2 egg yolks
1 Tbsp Dijon mustard
¼ cup lemon juice
1 cups extra virgin olive oil
½ Tbsp honey
Salt and pepper to taste

For the Salad

2 cup arugula
2 cup shaved fennel
½ cup hazelnuts, toasted
Sea salt  to taste
Citrus oil for drizzle

Special Equipment

Blender or food processor
Shot glasses for service
Demi spoons for service


For the Tuna

Coat tuna in fennel then sear in a sauté pan on high heat. Sear all sides till they are browned making sure to keep the tuna rare. Rest for 5 minutes then small dice and set aside.

For the Aioli

Combine yolks, mustard and lemon juice in a food processor or blender and puree. Slowly drizzle in the olive oil. Remove from processor and place in a bowl. In in honey and caper berries. Season with salt and pepper to taste.

To Serve

Toss aioli with tuna. Dress arugula, fennel and hazelnuts with extra virgin olive oil and season with salt and pepper to taste. Place in layers the tuna and salad in a shot glass. Finish each glass off by drizzling with citrus oil.

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