Oregon Albacore With Carrots, Green Olives and Parsley Mayonnaise | Oregonian Recipes

Ingredients

• 1 tablespoon fennel seed, coarsely ground
• 1 tablespoon coriander seed, coarsely ground
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher or coarse salt (divided)
• 1 loin of Oregon albacore tuna (about 1 pound)
• 4 tablespoons olive oil (divided)
• 1/4 cup chopped parsley
• 1/4 cup of mayonnaise
• 16 green olives, such as picholine, pitted and cut in half
• Zest and juice of one Meyer or regular lemon
• 1 tablespoon white wine vinegar
• 1/2 head of small radicchio lettuce, cored and finely shredded with a knife
• 1 large carrot, peeled and sliced thin on a bias
• Freshly ground black pepper