Tuna Fennel Fennel Fennel

10 mins prep. Serves 2-4

A fan favorite at The Tins' pop-ups, our star is tender Azorean skipjack fillets from Santa Catarina—infused in olive oil and fresh ginger rounds. While we created this recipe using Santa Catarina Tuna with Fennel Seeds, sometimes certain tins can be elusive. When we substituted it with its ginger sibling, we found it improves on the original, adding dimension to the dish, arguably improving on the original. Building on the flavor of the tin, we add fennel bulbs, fronds, and seeds, creating a dish that perfectly balances freshness, brightness, and heartiness.


  • 1 tin of Santa Catarina Tuna with Ginger in Olive Oil
  • 1 large fennel bulb with fronds on
  • A good pinch of fennel seeds
  • Fennel blossoms or fennel pollen (optional)
  • EVOO
  • A dash of whey from a quality plain yogurt tub
  • Grated zest from 1 lemon
  • Juice from 1 lemon
  • Kosher Salt to taste
  • Freshly ground pepper

  • Directions:
    • 1. Break down the Fennel

      Save the feathery leaves for garnish.

      Pull off and discard any discolored or dehydrated outer layers.

      Trim tops and root end.

      Shave or slice bulb very thin (4mm on a mandolin

    • 2. Prepare the dressing

      Carefully remove the tuna fillets from the tin and set aside.

      Cut ginger slices into matchsticks. Add to a medium bowl.

      Whisk in the tin's oil with a drizzle of whey, lemon juice, fennel seeds, ginger, salt and pepper.

    • 3. Combine

      Toss the shaved fennel and dressing to make a slaw.

      Taste and adjust seasoning if needed.

      Add EVOO if needed.

    • 4. Plate it

      Arrange the tuna fillets in a row, centered on the plate.

      Top with fennel slaw.

    • 5. Finish

      Top it off with fennel fronds arranged to your liking.

      For a pop of color add lemon zest or fennel blossoms (or pollen) if you have at hand.

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    Santa Catarina Tuna Fillets with Ginger and Olive Oil

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