Albacore Tuna with Dijon Mustard and Meyer Lemon Recipe | James Beard Foundation

Ingredients

• Fennel Pollen–Meyer Lemon Vinaigrette:
• 2 Meyer lemons, juiced
• 1 pinch salt
• 1 pinch sugar
• 1 pinch lightly toasted fennel pollen
• 1 tablespoon Dijon mustard
• 1 cup grapeseed oil
• 1/2 cup extra virgin olive oil
• Tuna and Fennel:
• 12 ounces (3/4 pound) albacore tuna
• Salt to taste
• 1/2 cup colatura
• 1 clove garlic, crushed
• 1 fennel bulb
• 1 tablespoon extra virgin olive oil
• Maldon salt to taste
• Fennel Pollen–Meyer Lemon Vinaigrette
• 1 preserved meyer lemon, seeds and pulp removed, rind diced
• 1 bunch bronze fennel fronds
• 1 pinch Espelette pepper
• 1 pinch fennel pollen