Ahi Tuna Provencal

1 fennel root

salt and pepper

1/4 C. black nicoise olives

1/4 C. green olives

1/4 C. sun dried tomatoes

1 lemon

1 orange

1/2 lb. ahi tuna

extra virgin olive oil

2 T. fresh basil, chopped

24 thick potato chips

1/8 C. chopped chives

Remove the greens from the fennel, and dice into 1/8" cubes. Saute over medium-high with olive oil, salt, and pepper until just translucent and tender.

Pit the olives – place a small handful on the cutting board and firmly press them with the back of a sauté pan, move the pan and press until you feel the pits. Rough chop.

If sun dried tomatoes are dry, rehydrate; if in oil, drain oil. Rough chop.

Peel strips of orange and lemon zest with a sharp carrot peeler, and then dice the zest; make 1 t each of orange and lemon zest.

Dice the tuna into 1/8 inch cubes. Combine tuna, zest, olives, tomatoes, fennel and 2 T olive oil with basil, salt and pepper to taste. Spoon a small heaping mound of the tuna mixture onto each chip. Sprinkle with chives.