Make sustainable tuna your catch of the day with this fresh and fragrant salad from Tom Aikens
1. Place the juice zest and sugar in to a pan and reduce to 200ml then place into the fridge to cool slightly. Put into the blender; add the vinegar, honey, mustard, slowly add the oil, halfway through add the water and then continue till emulsified - add the grain mustard last.
2. For the fennel, trim the top and the bottom removing any brown or bruised layers - and then cut the fennel in half from the top to the bottom right down the centre. Using a mandoline slice the fennel very thinly so you have a thin cross section slice of fennel and place this all in a bowl.
3. For the chicory, cut them in half and remove the core, and separate the leaves trimming the ends of the chicory - and put them in the bowl with the fennel. Take the oranges and firstly cut the top and the bottom away, then carefully (with a paring knife) cut the peel away from the side of the orange to reveal the flesh. Take the orange in one hand and then with the other using a knife cut in between each vein of the orange so you get nice segments, removing any seed that may be attached. You can keep all the juice for making the dressing.
4. Mix the sliced fennel with the chicory, then add the tuna and orange segments. Toss with the vinaigrette, season with salt and pepper and arrange in a salad bowl, then sprinkle in the tarragon leaves.
© Tom Aikens
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