4 3-oz. portions of ahi tuna, sushi quality

2 Tbsp. toasted fennel seeds, ground to a semi-fine dust

1 oz. extra virgin olive oil

2 cups toasted quinoa, cooked

1 roasted red bell pepper

1 roasted yellow bell pepper

1 fennel bulb sliced and grilled

Salt and pepper to taste

Season the tuna with salt and pepper, then lightly coat with fennel dust. Let the tuna sit for 10 minutes. Heat olive oil in sauté pan over medium heat. Add the tuna in a single layer, and sear for 20 seconds on each side. Remove from the pan and let it rest.

Combine the toasted quinoa and grilled fennel. Dress with olive oil and season with salt and pepper. Slice the tuna and place it around the quinoa salad. Garnish with diced roasted peppers.

Serves 4

Suggested wine: Hess 2005 Artezin Zinfandel