Tuna and Olive OIl

One 1-pound, 1-inch-thick tuna steak
Freshly ground pepper
1 1/2 Organic Extra Virgin Olive Oil – http://amzn.to/1WhLyyw
2 fennel bulbs—halved, cored and very thinly sliced (about 5 cups), fronds reserved for garnish
2 large shallots, very thinly sliced (about 2 cups)
4 small dried red chiles
Six 1-inch-wide strips of orange zest, preferably organic
1 bay leaf
2 tablespoons freshly squeezed lemon juice
1 1/2 Moroccan Extra Virgin Olive Oil – http://amzn.to/1Kmi8ic
2 tablespoons chopped flat-leaf parsley
1 blood orange, peeled and thinly sliced

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