Serves 2 people​                                                         

INGREDIENTS :

300 grams sashimi grade Tuna
2 tablespoons salt flakes
1 tablespoon fennel seeds
For the Spring Salad:
1 fennel bulb, finely shaved
4 spears asparagus, finely shaved
30 grams candied orange peel
Handful of roquette and fresh mint leaves
For the saffron and fennel honey mayonnaise :
2 whole eggs
1 tablespoon Dijon mustard
10 ml apple cider vinegar
20 ml lemon juice
1 teaspoon salt
300 ml veg oil
2 tablespoons of Squirrel Gully saffron and fennel honey
2 tablespoons Grano parmesan, finely grated                            

METHOD :

Prepare the candied orange peel by removing the rind with a sharp paring knife or vegetable peeler. Use a filleting knife to remove any white pith from the underside of the rind and cut into 1mm thin strips. In a small saucepan, boil the orange peel in water for 5 mins. Discard the water and boil again for 10 minutes in sugar syrup made with equal parts sugar and water. Remove the orange peel from the syrup, drain and store in a jar of caster sugar. Allow the candied orange peel to dry out in the sugar for a few days before using     

In a food processor, blend the whole eggs, mustard, apple cider vinegar, lemon juice and salt with a splash of cold water. Blend for approx. 1 minute. Slowly add the vegetable oil in a steady stream while the machine is running. Lastly, add the Squirrel Gully saffron and fennel honey and parmesan. Continue to mix for a further 1 minute until thoroughly blended. Saffron mayo will keep in a sealed jar in the fridge for 14 days.

Grind the salt flakes and fennel seeds in a mortar with a pestle. Keep the seeds fairly coarse. Coat the outside of the tuna steak in the salt and fennel mix. Heat a heavy based frying pan to searing point, very briefly sear the outer edge of the tuna until the fennel seeds are aromatic and a crust has formed on the fish. To serve, combine the shaved fennel and asparagus in a small mixing bowl with the candied orange, fresh mint and roquette leaves. Serve the tuna with the spring salad and a dollop of saffron honey mayo on the side