A Nell's Restaurant Recipe

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Serves 8 as appetizer or 4 for lunch or a light supper

1 lb. Ahi Tuna (preferably cut into 2 inch x 2 inch logs)
1 Tbls. fennel seeds
2 or 3 bulbs fennel
1/2 lb. cleaned arugula
4 blood oranges
1 Tbls. finely chopped scallions
1 Tbls. lemon juice
3 Tbls. extra virgin olive oil
1 cup parsley leaves
1/4 cup grape seed oil
salt and pepper

Cut skin from oranges and cut orange segments from between white pith. Squeeze extra juice over segments. Using a mandoline, shave fennel bulbs into thin sheets.

Blanch parsley in boiling water for 1 minute, drain and cool in ice bath. Squeeze out as much water as possible from parsley and place in blender with a pinch of salt and grape seed oil. Blend till pureed.

Season tuna with fennel seeds, salt and pepper. Grill or pan sear in hot pan with 1 Tbls. olive oil. Cook approximately 1 minute on each side leaving the middle rare.

Combine orange, fennel, arugula and scallions in a bowl. Dress with olive oil, lemon juice, salt and pepper. Taste and adjust seasonings as necessary. Arrange in center of 8 plates. Slice tuna into 16 slices and place 2 slices over top of salad on each plate. Drizzle parsley oil around plate.

Wine Pairing

Kim Crawford 2002 Marlborough Sauvignon Blanc.

This wine represents the excellent quality Sauvignon Blanc now being produced in New Zealand. The grapefruit flavors of the wine pair well with the citrus in the salad and the grassy notes compliment the fennel and arugula. Bright fruit and good acidity provide a pleasing counterpoint to the fennel crusted tuna. I find this wine to be thoroughly pleasing and a great value.