Fennel, orange & olive salad with oil-poached tuna

This salad works with just about any seafood. Use tinned tuna if you want to make it really simple, but be sure it is a brand that supports sustainability.


  • For the tuna
  • 400ml extra virgin olive oil (approx.)
  • 3 thyme sprigs
  • 2 unpeeled whole garlic cloves
  • 1 tsp fennel seeds
  • 2 tsp white peppercorns
  • 300g piece raw tuna

  • For the dressing
  • 1 tbsp lemon juice
  • 2 tbsp orange juice
  • 1 tsp Dijon mustard
  • 2 tbsp extra virgin olive oil
  • Sea salt

  • For the salad
  • 2 baby fennel
  • 2 tbsp lemon juice
  • 4 baby radishes
  • 1 small orange
  • 1 tbsp roughly chopped dill
  • Small handful baby mint leaves
  • ¾ cup de-seeded Kalamata olives


For the tuna, place the olive oil in a saucepan with thyme, garlic, fennel seeds and peppercorns. Very gently heat the oil and just before boiling point – when tiny bubbles start appearing – add in tuna. Ensure tuna is completely covered in oil. If it is not, heat some more oil separately and add it. Turn off the heat and allow to cool for a few hours. Leave the tuna in the oil and place in the fridge overnight.

For the dressing, whisk all ingredients until combined, and season with sea salt to taste.

For the salad, trim and finely slice baby fennel and mix with lemon juice to prevent discolouration. Finely slice the radishes into rounds. Peel and segment the orange.

Lift the tuna from the oil and carefully flake into bite-sized chunks. Mix all salad ingredients together with the dressing and serve immediately.

NOTES: First published in the Good Weekend.