You may substitute any lean white fish,
such as cod, haddock or orange roughy for this fish recipe.
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
1/2 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.