Pan-Seared Tuna Steak with Pak Choi

Heat 1 tablespoon of olive oil in a frying pan over medium heat. Stir in 1 1/2 teaspoons of whole fennel seeds and cook until they bubble and begin to pop, about 30 seconds. Stir in the garlic and red pepper; cook and stir for 2 minutes. Stir in the fish stock until dissolved, then add the lemon juice, white wine and pak choi. Cook and stir until the pak choi is tender, about 5 minutes.

Meanwhile, combine some salt and pepper with the crushed fennel seeds on a plate. Press the tuna steak into the salt mixture on both sides. Heat the remaining tablespoon of olive oil in a separate frying pan over high heat. Place the tuna steak in the frying pan and cook until browned on both sides and cooked to your desired degree of doneness, about 45 seconds per side for rare.

Cut the tuna into 5mm thick slices and arrange onto a serving plate. Top with the pak choi mixture to serve.