First, clean the fennel, cut them into not too double slices and roast them in a very hot grill pan for a few minutes, on both sides.

In the meantime, whisk (with a mixer or a blender) the tuna with anchovy, mayonnaise, desalted capers and mustard.

Arrange the fennels on a serving plate, sprinkle them with the tuna sauce and decorate with gherkins: the fennel tuna are ready.

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