Four 1-inch-thick fresh tuna steaks (about 4 pounds)
Olive oil
Kosher salt and freshly ground black pepper
Steps:
To grill the tuna, get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 1/2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.
2 Texas onions (spring onions), peeled, trimmed, and each cut into 8 wedges
1 bulb fennel, trimmed and cut into 1/4-inch thick slices
2 small zucchini, trimmed and cut into 1/4-inch-thick slices
2 orange baby bell peppers, cored, seeded, deveined, and cut into 1/4-inch thick slices
Salt
12 fava beans, peeled
8 cherry tomatoes, halved
1 seedless orange, peeled and cut in segments
1 lemon, zest finely grated, flesh peeled, and cut in segments
4 sprigs basil, leaves only, washed
2 tablespoons Nicoise olives, pitted
1 tablespoon pistachios
Vegetable oil
Fleur de sel
Steps:
Combine 2 tablespoons olive oil, cumin, fennel seeds, garlic, thyme leaves, and lime zest; season, to taste, with pepper. Rub the marinade all over the tuna steaks. Cover and marinate in the refrigerator.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onions, fennel, a pinch of cumin, and a pinch of fennel seeds and cook, stirring, for 5 minutes (don't let the vegetables brown). Add the zucchini and bell peppers, season to taste with salt and pepper, and continue to cook for 5 minutes.
Separately, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the fava beans and cook, stirring, for 1 minute. Add the cherry tomatoes, orange segments, lemon zest and segments, half of the basil leaves, olives, and pistachios.
While the vegetables are cooking, heat a grill pan over high heat. Brush the pan with vegetable oil and grill the tuna steaks for 4 minutes on each side for medium rare. Let rest for 5 minutes before cutting each steak into 4 slices.
Divide the vegetables among 4 warm dinner plates. For each plate, top with the remaining basil leaves and put 2 slices of tuna on top of the vegetables. Season the tuna with fleur de sel and spoon the citrus-fava mixture around the plate. Serve immediately.
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