Servings: Serves 6
Ingredients 1 tablespoon coriander seeds1 tablespoon fennel seeds1 tablespoon cracked black pepper1 pound tuna steak , 1 inch thick1 teaspoon fleur de sel or kosher salt1 tablespoon extra-virgin olive oil1/2 cup black olives (niçoise and Nyons), pitted and chopped2 tablespoons extra-virgin olive oil1 tablespoon chopped flat-leaf parsley leaves2 teaspoons capers , coarsely chopped1/2 clove garlic , pressed with a garlic press1/2 anchovy fillet , mashed1/4 teaspoon freshly grated lemon zestPinch freshly ground pepper1 cup extra-virgin olive oil1 Davidson's pasteurized egg2 tablespoons fresh lemon juice2 cloves garlic , crushed through a press1/2 teaspoon salt1/8 teaspoon ground red pepper (cayenne)3/4 pound Yukon Gold potatoes , peeled and cut into 1-inch chunks1 scallion , sliced on the bias1/4 teaspoon salt1 bunch watercress , tops picked and stems removed
In a small skillet, toast coriander and fennel seeds over medium heat until fragrant, 3 minutes. Cool. Process in a spice grinder until finely ground. Combine spices with cracked pepper; rub over all sides of tuna. Cover tuna with plastic wrap, and marinate in the refrigerator 4 hours or overnight.
In a medium bowl, combine olives, olive oil, parsley, capers, garlic, anchovy, lemon zest, and pepper. Set aside.
In a blender, combine 1/4 cup olive oil, egg, lemon juice, garlic, salt, and red pepper. Blend until combined. Remove center of cover (or entire cover) and, at low speed, slowly pour remaining 3/4 cup olive oil into mixture in a steady stream; continue blending until thick. (Makes about 1 cup.)
Arrange potatoes in a steamer basket set over 1 inch simmering water. Cover and steam until tender, 15 minutes. Cool, then coarsely chop. In a large bowl, combine potatoes, 1/4 cup aioli, scallion, lemon juice, and salt. Reserve remaining aioli.
Sprinkle both sides of tuna with fleur de sel, and drizzle with olive oil. Heat a cast-iron pan or heavy skillet until very hot. Add tuna, and cook until pink in center, about 3 minutes per side for medium-rare, or until desired doneness. Set aside to cool. With a sharp knife, cut tuna into 1/4-inch-thick slices.
Scatter watercress over a large platter. Place potato salad over watercress and arrange pieces of tuna on top. Spoon tapenade over fish and around potatoes.
Recommended ingredients: Ground coriander and fennel may be substituted for whole seeds. Davidson's pasteurized eggs are available online at safeeggs.com. Fleur de sel is available online at chefshop.com or at specialty food markets.