Marinated Seared Tuna, Crispy Vegetables, Tapenade Vinaigrette

• 1 head fennel
• 2 pink radishes
• 1 stalk celery
• 2 scallions
• 2 asparagus spears
• 1 cup soy sauce
• 1 minced clove garlic
• 1 teaspoon crushed black pepper
• 8 ounce yellowfin tuna
• 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.
2. Combine marinade ingredients.
3. Cut the tuna in a long thin slices about 1/2-inch thick and let sit in the marinade for about 20 minutes.
4. In a medium size skillet over high heat sear the tuna briefly, until rare.
5. Reserve on the side once done.
6. Drain all the vegetables, dry them and season with a little bit of lemon and olive oil seasoned to taste.
7. Place a small amount in the middle of the plate and add the thin slice of tuna on top of it.
8. Combine tapenade dressing and drizzle vinaigrette on tuna

head fennel, pink radishes, celery, scallions, soy sauce, clove garlic, black pepper, yellowfin tuna, black olive puree, basil puree, lemons, virgin olive oil

Taken from www.foodnetwork.com/recipes/marinated-seared-tuna-crispy-vegetables-tapenade-vinaigrette-recipe.html (may not work)