Ahi Tuna with Mandarin and Fennel Salad

Ingredients

• 1 Fennel bulb

• 2 Satsuma mandarins

• 1 tablespoons olive oil

• 1 tablespoons white wine vinegar

• 2 Ahi tuna steaks (6oz each)

• Blackening seasoning or mix together 1 tsp each of: paprika, garlic powder, dried thyme, pepper, salt, dried oregano, dried basil

• Salt and ground black pepper to taste

Instructions

1. Remove stalks from fennel and thinly slice using a sharp knife or mandoline.

2. Peel mandarins, break into segments and cut each segment into halves, reserving enough to make 1 tablespoon satsuma juice.

3. Add fennel and mandarin oranges with a tablespoon of the orange juice in a bowl. Add the olive oil and vinegar. Season with salt and pepper; stir. Allow to sit 10 to 15 minutes.

4. Season your tuna steaks liberally with the blackening seasoning.

5. Coat a pan with olive oil and set over a high heat.

6. When steaming hot, sauté the tuna quickly, about 30-40 seconds a side, until still rare, but crunchy on the outside. Remove and let sit.

7. Slice (cutting with the grain of the tuna) and serve over or alongside the salad.