Fresh is best when it comes to tuna. If you have been out fishing and have some fresh kingfish or snapper, cook a fillet and use it instead of the tuna. It is all about using what is available.
- Heat a frying pan to a high heat. Rub the fillet with oil. Sear on both sides for 2 minutes. Remove and cool. Slice thinly.
- Cut the tomatoes into different shapes (slice some, quarter others) and place onto a platter. Sprinkle with the fennel, red onion, fronds and place on the tuna.
- Drizzle over the oil and vinegar, season, and serve with crunchy toasts.
