Place the golden raisins into a small bowl with a 1/2 cup of warm water. Set aside.
Lightly season tuna with salt and set aside for 5 minutes. After 5 minutes pat dry fish with a paper towel. Lightly rub tuna with vegetable oil. Sprinkle both sides with 1 tsp ground fennel & 1 tsp black pepper. Lightly season with salt. Let rest until the onions are done.
Meanwhile caramelize onions. Heat olive oil in a large skillet. I use a cast iron pan but a non stick pan would work also. Cook, stirring, until onions are soft and starting to turn translucent, 1–2 minutes. Season with a pinch of salt. Reduce heat to medium-low and continue to cook onions, stirring every few minutes to prevent them from sticking and coloring too much in any one place, until blonde-colored, ~ 10 minutes. Then add the garlic. Cook another 5 minutes.
Remove onions from pan and set aside.
Heat on medium-high heat, 1 TBSP of vegetable oil in the large skillet from step 3. When the oil is hot, place the tuna steaks into the pan.
Cook for 60 seconds on each side for medium rare and 90 seconds on each side for medium.
Remove tuna from pan and set aside.
Set the same skillet to medium heat.
Add kale and shredded carrots. Cook for 2 – 3 minutes stirring occasionally. Until the kale has softened.
Season kale with salt and pepper.
Add caramelized onion and garlic back to the pan. Stir to combine.
Add olives to the pan stir to combine
Add golden raisins and raisin liquid to pan. Stir to combine
Cover pan with a lid, and cook for 6 minutes.
Turn off heat. Add butter and sliced mandarin orange. Stir until butter completely melts and everything is combined.
Use a knife to slice the tuna against the grain.
Plate by spooning some kale mixture onto the plate. Place the tuna on top of the kale. Then finish with sprinkling the pine nuts on top.
Samantha 
