Ingredients

• 200 g tuna in oil
• 4 fennel
• 2 anchovy fillets
• 1 lime
• 1 egg
• 1 yolk
• vinegar
• desalted capers
• pickled cucumbers
• fresh chervil
• mustard
• peanut oil
• extra virgin olive oil
• salt

For the recipe for tuna fennel, clean the fennel and cut it on the bottom with a cross cut; cook them for 30 'in boiling salted water and acidulated with the juice of 1 lime. Drain. Meanwhile, prepare a mayonnaise by blending the egg and yolk with a teaspoon of mustard, a pinch of salt and about 500 g of peanut oil added flush. Also add 2 tablespoons of extra virgin olive oil and one of vinegar.

Blend the tuna with anchovy fillets and 1 tablespoon of capers, then mix it with 200 g of mayonnaise, obtaining a tuna sauce. Cut the fennel into slices and roast them in a pan with a drizzle of oil for 5 ', on both sides. Serve them with the sauce, garnishing with sliced ​​cucumbers and chervil.

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