Recipe and Styling Phillippa Cheifitz Photograph Jac de Villiers Ingredients: for the fennel oil topping a handful of fennel leaves, blanched, drained and chopped 1/4 cup extra-virgin olive oil 1 garlic clove, crushed sea salt and milled black pepper for the tuna squares 300g thick slices of filleted tuna coarse sea salt extra-virgin olive oil 200g potato, peeled and cut into chunks 1 medium fennel bulb, roughly chopped 2–3T extra-virgin olive oil 2t Spanish sherry vinegar sea salt and milled black pepper Directions: To make the fennel oil topping, blend the fennel leaves, olive oil and garlic, and season. Cut the tuna into 12 cubes and roll each cube in the sea salt and olive oil. Cook the potato with the fennel until tender. Drain, then mash the potatoes and fennel roughly with the oil, vinegar and seasoning to taste. Whip the mash (try using the whisk attachment for a blender) and spoon into tiny bowls or plates. Keep warm. Quickly sear each tuna cube so that it is very rare inside. Place a square of tuna on top of each spoon of mash, add a grinding of pepper and drizzle the fennel oil on top. Serves 6–12 as part of a tapas table. This recipe was originally featured in the 2012 House and Leisure Food issue.