Finocchio Tuna with Crispy Vegetables and Gilroy Garlic Vinaigrette

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I've eaten quite a bit of tuna in my life. This was easily among the best tuna recipes I've attempted. I made just 2 servings so I basically cut everything in half. The vinigarette is simply marvelous. My wife, a woman who eats no sauces or dressings, (not even condiments! was literally rubbing the tuna in this sauce. In 27 years of marriage I have never seen her do that.

I did not have any jicama so I used celery. It worked well. Additionally, I did not see the need to coat the tuna with egg white. Spices adhere to the fish without the egg.

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The tuna turned out to be juicy and moist. My only complaint is about the garlic sauce. I would recommend using a little less soy sauce, and a lot less olive oil. Maybe about 2/3 the recommended amount of soy (it turned out too dark and a little too salty, and emulsify with about half the amount of oil. In fact, I found that a cup of oil for the entire recipe was a bit too much. Other than that, delicious.