Ingredients
For the Potatoes
4 Large Yukon Gold Potatoes
1 cup vegetable oil
2 cups Chicken Stock
3 Tbsp Stone Ground Mustard
1/4 Cup Veal Jus

For the Tuna
1 Tbsp pepper corns, coarsely ground
2 Tbsp Fennel seed, coarsely Ground
2 Tbsp Coriander seed, Coarsely Ground
6 6 oz. Tuna loin portions
8 cups California Olive Ranch Olive Oil

Additional Garnishes
1 bu Broccoli Raab, blanched
bulb Fennel Confits (see tuna Preparation #1)
4 star anise
5 cl Garlic cloves
Micro Fennel Greens or Fresh Fennel Fronds
Fleur de Sel

Preparation:
To Prepare the Potatoes
1. Cut the potatoes widthwise into 3/4 inch thick disks. Use a ring cutter to punch our circles of potato. You will need three pieces of potato for each plate.
2. Heat a good amount of the vegetable oil in a large sauté pan and color each side nice and golden over moderate heat, you don’t want to cook them too fast.
3. Remove the potatoes from the pan and carefully pour out the excess vegetable oil. Add the chicken stock, mustard, and veal jus and bring to a simmer. Reduce by 1/3 and then add the potatoes back to the pan, spooning the sauce over to coat. Cook the potatoes until they are just fork tender and then remove the pan from the heat, allowing the potatoes to cool in the sauce.

To Prepare the Tuna and Assemble the dish
1. First we prepare the fennel confits in the same oil in which the tuna will be poached to infuse the flavors of the ingredients. Cut the fennel into batons and add to a shallow pan with the star anise and garlic cloves. Pour the olive oil over. Cook the ingredients gently and slowly until the fennel is tender, should take about one hour.
2. Cool the fennel in the oil and then strain, discarding the star anise and garlic cloves.
3. Heat the olive oil in a steep sided pot to 180 degrees Farenheit.