Pugliese Tuna and Chickpea Hash with Roasted Fennel, Olives and Oregano

Instructions

1. 01

   Heat the oven to 220 °C (425 °F).

2. 02

   Toss the fennel wedges, chickpeas and half the garlic with 2 teaspoons of the olive oil, the oregano, half the salt and a few grinds of pepper on a small sheet pan.

3. 03

   Roast 14 minutes, then add the cherry tomatoes, olives and capers to the pan and toss. Return to the oven for 4 more minutes — the fennel should be golden and tender at the edges, the tomatoes blistered.

4. 04

   While the vegetables finish, pat the tuna dice dry, season with salt and pepper, and warm 1 teaspoon of the olive oil in a nonstick skillet over high heat. Sear the tuna 30 seconds per side — it should be deeply browned outside and rare in the centre. Tip onto a plate.

5. 05

   Slide the roasted vegetables onto a shallow plate. Crown with the seared tuna and the rest of the garlic. Drizzle the remaining olive oil and the lemon juice over everything, then scatter the parsley and a final crack of black pepper.