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    Ahi Tuna Provencal


    Source of Recipe


    Internet

    List of Ingredients




    1 fennel root
    Salt & pepper
    1/4 C black nicoise olives
    1/4 C green olives
    1/4 C sun dried tomatoes
    1 lemon
    1 orange
    1/2 lb ahi tuna
    extra virgin olive oil
    2 T fresh basil, chopped
    24 thick potato chips
    1/8 C chopped chives


    Remove the greens from the fennel, and dice into 1/8" cubes. Saute over medium-high with olive oil, salt, and pepper until just translucent and tender. Pit the olives – place a small handful on the cutting board and firmly press them with the back of a sauté pan, move the pan and press until you feel the pits. Rough chop. If sun dried tomatoes are dry, rehydrate; if in oil, drain oil. Rough chop. Peel strips of orange and lemon zest with a sharp carrot peeler, and then dice the zest; make 1 t each of orange and lemon zest. Dice the tuna into 1/8 in cubes. Combine tuna, zest, olives, tomatoes, fennel and 2 T olive oil with basil, salt and pepper to taste. Spoon a small heaping mound of the tuna mixture onto each chip. Sprinkle with chives.

    Recipe




 

 

 


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