Seared tuna with cucumber and fennel

INGREDIENTS
6 tbsp olive oil, plus extra for brushing
4 tuna steaks, about 150g (51⁄2oz) each
salt and freshly ground black pepper
1 fennel bulb, sliced
2 shallots, finely chopped
1 cucumber, deseeded, skinned, and finely chopped
30g (1oz) mint, parsley, and chervil leaves, torn and mixed
juice of 1 lemon
8 anchovy fillets
4 lemon wedges, to serve

METHOD
Rub 2 tbsp oil over the tuna steaks and sprinkle with lots of pepper. Set aside.
Heat 2 tbsp olive oil and sauté the fennel for 4–5 minutes, or until just tender. Season with salt and pepper. Tip the fennel into a large bowl and set aside to cool a little.
Add the shallots, cucumber, and herbs to the fennel. Stir in the lemon juice and remaining oil.
Heat a heavy frying pan or grill pan until smoking. Lightly brush the tuna steaks with oil, then pan-fry for 30 seconds. Brush the top with a little more oil, turn over, and cook for a further 30 seconds.
Place a tuna steak on each serving plate, with the salad piled on top, and 2 anchovies draped over. Drizzle with the remaining lemon and oil from the bowl, and serve with a wedge of lemon.