Ingredients

• 1 head fennel
• 2 pink radishes
• 1 stalk celery
• 2 scallions
• 2 asparagus spears
• 1 cup soy sauce
• 1 minced clove garlic
• 1 teaspoon crushed black pepper
• 8 ounce yellowfin tuna
• 3 tablespoons black olive puree
• 3 tablespoons basil puree
• Juice of 2 lemons
• 3 tablespoons virgin olive oil

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Instructions

1. Slice all the vegetables thinly with a very sharp mandoline and put them in icy water for about an hour. Combine marinade ingredients. Cut the tuna in a long thin slices about 1/2-inch thick and let sit in the marinade for about 20 minutes. In a medium size skillet over high heat sear the tuna briefly, until rare. Reserve on the side once done. Drain all the vegetables, dry them and season with a little bit of lemon and olive oil seasoned to taste. Place a small amount in the middle of the plate and add the thin slice of tuna on top of it. Combine tapenade dressing and drizzle vinaigrette on tuna.