Provençal Tuna Steaks

Pat the tuna steaks completely dry with paper towel. Season generously on both sides with fleur de sel and black pepper. Set aside at room temperature.

Crumble the saffron threads into the white wine and allow to steep for at least 10 minutes.

Heat 30 ml of the olive oil in a wide, heavy-based skillet or sauté pan over medium heat. Add the onion and fennel slices with a pinch of salt and cook, stirring occasionally, until softened and beginning to turn golden — about 10 minutes.

Add the garlic slices and herbes de Provence and cook, stirring constantly, until fragrant — about 1 minute.

Pour in the saffron wine and let it bubble, scraping up any fond, until reduced by half — about 2 minutes.

Add the crushed tomatoes, Niçoise olives, and capers. Stir to combine and simmer over medium-low heat, uncovered, until the sauce thickens slightly — about 8 minutes. Stir in the red wine vinegar, then taste and adjust seasoning. Remove from heat and set aside.

Heat the remaining 30 ml of olive oil in a separate large cast-iron or stainless-steel skillet over high heat until the oil just begins to smoke. Sear the tuna steaks, without moving them, until a deep mahogany crust forms — about 90 seconds per side.

Nestle the seared tuna steaks into the tomato sauce in the sauté pan. Return to medium-low heat, cover, and cook until the tuna reaches an internal temperature of 63°C when tested with a meat thermometer — about 3–4 minutes.

Remove the pan from the heat. Scatter the chopped parsley and reserved fennel fronds over the top and serve directly from the pan with crusty bread or steamed new potatoes.