Fresh Tuna Salad With Avocado

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1/2 cup extra-virgin olive oil

1 tablespoon fennel seeds

1 tablespoon black peppercorns

One 3/4-pound tuna steak, cut 1 inch thick


1/2 cup plus 2 tablespoons mayonnaise

2 anchovy fillets, minced

2 tablespoons capers, drained and chopped

1 garlic clove, minced

2 tablespoons fresh lemon juice

2 celery ribs, sliced crosswise 1/4 inch thick

1 small red onion, finely diced

1/3 cup pitted oil-cured black olives, chopped

4 Hass avocados, halved and pitted

Pea shoots or alfalfa sprouts, for garnish (optional)

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