Seared Tuna With Fennel-and-Lemon Slaw

• Grated zest of 1 lemon
• 4 teaspoons fresh lemon juice
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 small heads fennel, trimmed and very thinly sliced
• 2 tablespoons chopped feathery green fennel fronds
• 1 1/2 pounds tuna steak, in 1 piece
• Salt and freshly ground black pepper
• 2 teaspoons vegetable oil

1. To make the slaw, whisk together in a large bowl the zest, lemon juice, olive oil, salt and black pepper.
2. Add the fennel, toss and refrigerate for 1 hour.
3. Carefully wrap the fennel fronds in plastic to keep them fresh, then refrigerate.
4. When ready to serve, generously season the tuna on both sides with salt and pepper.
5. Place a large, heavy skillet over medium-high heat.
6. When the skillet is very hot, add the oil and immediately add the tuna.
7. Cook, turning once, until the tuna is seared on the outside but still very pink at the center, about 5 to 10 minutes depending on its thickness.
8. Slice the tuna into thin slices.
9. Lay them over 4 serving plates, place a mound of slaw in the center of each plate, garnish with the chopped fennel fronds and serve.

lemon, lemon juice, olive oil, kosher salt, freshly ground black pepper, heads fennel, feathery green fennel, tuna, salt, vegetable oil

Taken from cooking.nytimes.com/recipes/5755 (may not work)