Prepare the fish:

1. Slice the little tunny into thick slices.
2. Lay the fish on cling film in a circular pattern and cover with cling film.
3. Pound the fish gently using a meat mallet.
4. Remove the first layer of cling film and place the carpaccio on the plate.

Prepare the fennel:

1. Trim the fennel bulb and remove any tough outer layers.
2. Using a mandoline (ideal) or a sharp knife, shave it into very thin slices and reserve in ice water for a few minutes or until curled up and firm.
3. Place the shaved fennel in a bowl and toss with a squeeze of lemon juice, a pinch of salt, and a drizzle of olive oil.

Prepare the citrus: 

1. Cut the top and bottom off each orange.
2. Slice off the peel following the curve of the fruit.
3. Cut out clean orange segments between the membranes.
4. Reserve a little orange juice for dressing (optional).

Assemble the carpaccio:

1. Drizzle the tuna carpaccio with extra-virgin olive oil.
2. Sprinkle lightly with sea salt.
3. Add a small handful of shaved fennel on top of the tuna.
4. Scatter orange segments around the plate.
5. Add toasted pine nuts.

Finish with:

• Lemon zest
• A touch more olive oil
• A few fennel fronds (optional) and chives