Tuna with fennel and tomato

Tuna with fennel and tomato

Shopping list 4 people: 600 grams of tuna, a large fennel, 2 large tomatoes, onions and garlic, lemon, olive oil, pine nuts or a mix, soy sauce, mayonnaise, crème fraîche, sambal and fresh ginger.

Method: slice the fennel thinly and boil it for 8 minutes, keep the green leaves apart and cut them into small pieces for the garnish. Fry the onion in rings in a bit of olive oil until it is translucent. Cut the tomatoes into slices and two cloves of garlic into thin slices.

Fill a baking dish with olive oil, then the onions and the garlic, on top of that the tomatoes, and a bit of pepper and salt on every layer. Put the dish for 30 minutes in a preheated oven at 180 degrees.

For the sauce, mix two tablespoons of mayonnaise with two tablespoons of crème fraîche, cut the ginger into very small pieces and add it with a bit of sambal/cayenne pepper. Add 2 to 3 tablespoons of soy sauce and some lemon juice or lemongrass.

Pepper and salt the tuna and season it lightly with the pine nuts. First fry the tuna briefly over high heat and then over moderate heat for well over 5 minutes per side. Don’t move it. The tuna may still be red inside. Serve it with the fennel and if you like a bit of rice or pasta. Give the sauce on the side and serve a rosé with it, or a not-too-heavy red wine (e.g. Bourgogne).