The essence of this salad lies in its simple yet vibrant flavours, evoking memories of Sicily where I first savoured this delightful combination. If you don’t like tuna simply omit it for a lighter option.

Photo by 515 Photo Co.

Yield 4

Mis en Place

Tuna, in olive oil

1 Fennel Bulb, shaved

1 Orange, segmented

1 Scallion, finely chopped

Olives, smashed

Mint

Sea Salt

Freshly Ground Pepper

Fennel Fronds, for garnish

Dressing

1 Tbsp. Shallot, finely chopped

1 Tbsp. Capers, finely chopped

2 Tbsp. Lemon Juice

1 Tbsp. Caper Brine

3 Tbsp. Olive Oil

1/2 Tsp. Kosher Salt

Freshly Ground Pepper

Prepare Dressing

Whisk ingredients in a bowl together and set aside until ready to use.

Assembly

Lay tuna filets on serving platter and top with shaved fennel.

Accent with orange segments, scallions, smashed olives and mint.

Drizzle dressing over top and season with salt, pepper and fennel fronds.