1 1/2 lbs sushi-grade tuna
finely diced
extra-virgin olive oil
1 bulb fennel
thinly sliced on a mandoline
zest and juice of 1/2 orange
2 Tbsp chopped herbs (basil tarragon chives etc)
1 whole English cucumber
1/4 tsp espelette pepper
Kosher salt and black pepper
Toss the diced tuna with enough olive oil to coat. Season with salt to taste. Mix the shaved fennel with the orange juice and zest, season with salt and pepper, and set aside. Gently mix the tuna with the remaining ingredients. Place a pinch of marinated fennel into a wok spoon, then top with the tuna mix. Garnish each spoon with a dash of espelette.