Recipe courtesy of Remi Lauvand

Marinated Seared Tuna, Crispy Vegetables, Tapenade Vinaigrette

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  • Level: Easy
  • Total: 2 hr 10 min
  • Prep: 2 hr
  • Cook: 10 min
  • Yield: 4 servings
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1 head fennel

2 pink radishes

1 stalk celery

2 scallions

2 asparagus spears

Tuna marinade:

1 cup soy sauce

1 minced clove garlic

1 teaspoon crushed black pepper

8 ounce yellowfin tuna

Tapenade dressing:

3 tablespoons black olive puree

3 tablespoons basil puree

Juice of 2 lemons

3 tablespoons virgin olive oil


  1. Slice all the vegetables thinly with a very sharp mandoline and put them in icy water for about an hour. Combine marinade ingredients. Cut the tuna in a long thin slices about 1/2-inch thick and let sit in the marinade for about 20 minutes. In a medium size skillet over high heat sear the tuna briefly, until rare. Reserve on the side once done. Drain all the vegetables, dry them and season with a little bit of lemon and olive oil seasoned to taste. Place a small amount in the middle of the plate and add the thin slice of tuna on top of it. Combine tapenade dressing and drizzle vinaigrette on tuna.

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