Lightly Cured Tuna With Olives, Orange, And Shaved Fennel

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Nutrition per serving    (USDA % daily values)
CAL
160
FAT
28%
CHOL
18%
SOD
11%

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Ingredients for 4 servings

1/2 lb sushi-grade tuna loin

10 x cerignola olives, pitted and left whole, with 3/4 cup olive brine, or more if needed to cover the fish slices

1 large orange, segmented, juice reserved

2 tbsp chopped fennel fronds

Freshly ground black pepper

1/2 small bulb fennel, shaved (½ cup)

Fresh cilantro leaves, for garnish

Extra-virgin olive oil, for garnish

Coarse sea salt, for garnish

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