Coriander and Fennel-Dusted Tuna with Pernod Cucumber Broth, Vinegar, and Mint Cucumbers, Smoked Alm

Ingredients

• 2 English cucumbers, peeled and chopped into 1-inch pieces
• 2 tablespoons simple syrup
• 2 tablespoons Pernod liqueur or any anise-flavored liqueur
• 1 teaspoon high-quality fish sauce (preferably Red Boat‘s Bourbon Barrel Aged Fish Sauce)
• 3 medium slicing cucumbers, peeled
• 1 red onion
• 1 cup apple cider vinegar
• ¼ cup granulated sugar
• 1 tablespoon freshly ground black pepper
• 10 mint leaves, finely chopped
• 1½ teaspoons salt
• 1 tablespoon whole coriander
• 1 tablespoon whole fennel seed
• 2 pounds fresh tuna loin, cut into 4 equal portions
• 2 tablespoons olive oil
• ¼ cup smoked almonds, crushed for garnish
• 3 scallions, julienned for garnish