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Credit: Photography by Joseph De Leo

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim the fennel bulb [1, above] and halve lengthwise. Cut away the core [2, above]. Cut lengthwise into 1/4-inch slices, then crosswise into 1/4-inch pieces [3, above]

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  • Divide the tuna among 4 plates, fanning out. Using a sharp knife, cut off the peel and white pith from the fruit. Cut between the membranes to release the segments, then chop. In a medium bowl, mix the fruit, fennel and fronds, parsley and olives. 

  • Mound the salad on the tuna. Drizzle with EVOO and season with salt and pepper. Serve with the grissini.

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