½ cup red wine vinegar
½ cup sugar
¼ cup sliced red onion
6 ounces cubed ahi tuna
2 tablespoons extra virgin olive oil
½ bulb fennel, thinly sliced
½ Anjou pear, thinly sliced
1 blood orange, cut into supremes
2 tablespoons extra virgin olive oil
½ teaspoon toasted fennel seeds
sea salt and freshly ground black pepper
Chopped fresh chives
METHOD:
For the Red Onion Pickle:
Combine the vinegar and sugar over medium-low heat. Stir until the sugar dissolves. Pour into a dish and add the red onion. Cover and refrigerate for at least 30 minutes.
For the Crudo:
Slice the ahi into ½-inch pieces and marinate in the olive oil.
For the salad:
In a small bowl, combine the fennel, pear, ¼ cup of the red onion pickle, blood orange, and some juice reserved from sectioning process; add the olive oil and fennel seeds. Season the salad with sea salt and pepper.
To Assemble and Serve:
Arrange the tuna on a chilled plate. Top with the salad and sprinkle on the chives.
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