Mix in the tuna, fennel mixture, olives and lettuce. Serve on a platter - lovely with grilled fish or chicken.

The lovely folks at Mayami Wynwood in beautiful Miami, FL, have shared an incredibly wonderful recipe for their ceviche de atún (aka tuna ceviche) below.

Heat two nonstick sauté pans over high heat. Using a pastry brush, coat each tuna steak with extra-virgin olive oil, season one side with salt and pepper and sprinkle the thyme leaves.