Ahi Tuna Crudo and Blood Orange, Fennel, and Pear Salad

Adapted by StarChefs.com
October 2009
Yield: 2 Servings


For the Red Onion Pickle
½ cup red wine vinegar
½ cup sugar
¼ cup sliced red onion
For the Crudo
6 ounces cubed ahi tuna
2 tablespoons extra virgin olive oil
For the Salad
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
Assemble and Serve
Chopped fresh chives


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.