Sometimes, ignorance is bliss, I think this expression may be stretched into ‘someone else’s ignorance can grant you wonderful’  anyway, blessings be on this fishmonger unaware of the value of O-Toro. For a handful of pennies, I got to indulge in luxurious sashimi and had enough left to experiment.

Serves: 4 small appetizers

Ingredients:

• 200g fennel, thinly sliced
• 200g fatty tuna, cut into square sections (3x3cm)
• 12cl chardonnay vinegar (or cider vinegar—improvise if you’re on vacation!)
  • 10cl for the fennel marinade
  • 2cl for the tuna
• A splash of sesame oil
• A sprinkle of sesame seeds
• 10g Guérande salt

Instructions:

1. Marinate the fennel:

it’s neither a Kmichi nor a Saurkraut like marinade, anyway, see for yourself

• Slice the fennel into 0.6mm-thick pieces using a mandoline.
• Mix the slices with the vinegar (slightly diluted) and salt, ensuring they’re well coated.
• Refrigerate the mixture for about 5 hours, shaking or stirring 2–3 times for even marination.
• Stop the process by rinsing the fennel in ice-cold water, then pat it dry and set aside in the fridge.

2. Prepare the tuna:

• 15 minutes before serving, drizzle the tuna cubes with 2cl of vinegar and let them rest for 5 minutes.
• Heat a splash of sesame oil in a pan until very hot. Quickly sear the tuna on all sides—just enough to create a golden crust while keeping the center rare.

3. Assemble the dish:

• On each plate, arrange a small mound of fennel as a base.
• Place 3 seared tuna pieces on top of the fennel.
• Sprinkle with sesame seeds and finish with a light drizzle of sesame oil