1 tablespoon kosher salt
2 teaspoons finely grated lemon zest
2 teaspoons smoked paprika
1 teaspoon ground black pepper
1/2 teaspoon ground cumin
Four 8-ounce fresh sushi-grade ahi tuna steaks
2 quarts olive oil
4 ounces fennel, thinly sliced
1/4 cup fresh Italian parsley
6 shallots, slightly crushed
6 sprigs fresh thyme
4 sprigs fresh rosemary
1 cup Fennel Tarragon Salad, for serving, recipe follows
8 caper berries, for garnish
8 sprigs fennel fronds, for garnish
8 kalamata olives, for garnish
1 1/4 cups Green Tomatillo Verde Sauce, for serving, recipe follows
3 cups fennel, trimmed, cored and thinly sliced with a mandoline
1/4 cup roasted red bell peppers, medium dice
1/4 cup roasted yellow bell peppers, medium dice
1/4 cup fresh lemon juice
1 tablespoon minced fresh tarragon
1 tablespoon balsamic vinegar
1 1/2 teaspoons finely diced fresh shallots
1 teaspoon Dijon mustard
1/2 teaspoon finely grated lemon zest
1/4 teaspoon kosher salt
1/8 teaspoon ground white pepper
1/4 cup olive oil
3 tablespoons toasted pine nuts
1 1/4 pounds tomatillos, husked
2/3 cup chicken stock
2/3 cup fresh cilantro, chopped
1/4 cup onion, small dice
1 tablespoon chopped roasted garlic
2 teaspoons lime juice
2 teaspoons kosher salt
1/4 teaspoon ground black pepper
1 green onion, sliced
1 jalapeno, seeded and sliced
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