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

Name: 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

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Coriander and fennel-dusted tuna with Pernod cucumber broth, vinegar, and mint cucumbers, smoked almonds - exclusive to The Local Palate Cookbook Club members. Join for 10% off at the Marketplace.

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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