for 4 person

Spice mix

20 g	unsalted, shelled pistachios, shelled
20 g	ground hazelnuts
1	lime, rinsed with hot water, dabbed dry, use only a little grated zest
2 bag	Earl Grey-tea, contents only
1 tsp	coarse cane sugar
¼ tsp	fennel seeds
¼ tsp	cumin
¼ tsp	sea salt

Fennel

2	fennel, thinly sliced
2 tbsp	olive oil
¾ tsp	salt
a little	pepper

Tuna

2	yellowfin tuna steaks (each approx. 300 g), dabbed dry
½ tsp	salt
a little	pepper
1 tbsp	oil

To serve

4	burrata piccola (each approx. 50 g)
2 tbsp	lime juice
1 tbsp	basil, torn into pieces

How it's done

Spice mix

Using a mortar and pestle, coarsely crush the pistachios and all the other ingredients up to and including the cumin. Heat a non-stick frying pan, toast the spice mix for approx. 1 min. without allowing it to take on any colour, season with salt.

Fennel

Mix the fennel with the oil, salt and pepper, transfer to a baking tray lined with baking paper.

Bake for approx. 40 mins. in the centre of an oven preheated to 200°C.

Tuna

Season the tuna. Heat the oil in a non-stick frying pan. Fry the tuna for approx. 1 min. on each side, toss immediately in the spice mix.

To serve

Plate up the fennel, top with the burrata, drizzle with lime juice and garnish with basil. Serve the salad with the tuna.

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