Seared Tuna with Sauce Vierge and Peppered Creme Fraiche with Fennel

Prepare the Sauce Vierge  Recipe  , but leave out the tarragon which will overwhelm the tuna. Cut the end of the fennel and remove the outer leaves, finely chop the remaining leaves to deliver three tablepoonfuls and stir into three tablespoonfuls of creme fraiche. Flavour the creme fraiche with a little sauce and a lot of freshly ground black pepper and put to one side.

Cut the tuna into around two inch cubes or similar  Picture  . Season well with salt and pepper. Put a strip of rocket into the middle of the serving plates.

Put a little olive oil in a frying pan over a hot flame and sear the tuna on all sides so that the tuna greys on all edges by about 4 or 5mm or so, see picture of dish. Slice the tuna into half centimetre slices discarding the outer slices  Picture  .

Put the tuna slices on to the rocket on the serving dishes and very lightly season witha little salt and pepper and a squeeze of lemon. Add a portion of Sauce Vierge and the creme fraiche on either side and a slice of lemon and serve  Zoom  .