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Ingredients
- 1 c. port
- 2 c. Rioja red wine
- 1/4 c. sugar
- 1 Tbsp. honey
- 3/4 c. extra virgin olive oil
- Â Â Lemon juice to taste
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. water
- 4 Tbsp. unsalted butter
- 3 Tbsp. granulated sugar
- 10 x red pearl onions scored, blanched,
- Â Â and peeled
- 10 x white pearl onions scored, blanched,
- Â Â and peeled
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Lemon juice to taste
- 1 x fennel head quartered
- Â Â Extra virgin olive oil to cook
- 1/2 c. white wine
- 1 c. vegetable stock
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. whole fennel seeds
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 x tuna fillets - (5 to 6 ounce ea)
- 2 Tbsp. extra virgin olive oil
- Â Â Minced fresh parsley
Directions
- For the Rioja Red Wine Sauce: Place port, wine, sugar and honey in a medium stainless steel saucepan and cook over high heat till reduced to 1/4 c., let cold. Place reduced liquid in a blender and with the motor running, add in oil till emulsified. Season with lemon juice and salt and pepper to taste.
- For the Pearl Onions: Place water, butter and sugar in a medium saucepan and cook till the butter and sugar is melted. Add in onions and cook over high heat till the water has evaporated and the onions are cooked through and caramelized. Season with salt and pepper and lemon juice.
- For the Braised Fennel: Brown fennel in extra virgin olive oil in medium pan. Deglaze pan with wine and stock. Season with salt and pepper. Cover and braise till tender.
- For the Tuna: Heat a small saute/fry pan over high heat. Add in the fennel seeds and toast for 1 to 2 min. Place the seeds in a coffee grinder and grind till coarsely minced.
- Season the tuna with salt and pepper to taste on both sides. Dredge 1 side of each fillet in the fennel seeds.
- Heat the oil in a large saute/fry pan over high heat. Saute/fry the tuna, fennel-side down till golden 1 to 2 min. Turn the fish over and continue cooking for 1 minute for rare doneness.
- Drizzle the fish with Rioja Red Wine Sauce and minced parsley. Serve with Caramelized Pearl Onions and Braised Fennel.
- This recipe yields 4 servings.
- Comments: Original title as listed is "Toasted Fennel Crusted Tuna With Rioja Red Wine Sauce, Caramelized Baby Onions And Braised Fennel."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 4 servings | |
| Calories 776 | |
| Calories from Fat 527 | 68% |
| Total Fat 59.72g | 75% |
| Saturated Fat 13.85g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 273mg | 11% |
| Potassium 368mg | 11% |
| Total Carbs 42.28g | 11% |
| Dietary Fiber 3.6g | 12% |
| Sugars 31.65g | 21% |
| Protein 1.73g | 3% |
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