Toasted Fennel Crusted Tuna With Rioja Red Wine Sauce, Caramelized Baby Onions And Braised Fennel
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
55
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Port2 cups
Red Wine (rioja)1 cup
Sugar1 tbsp
Honey1
Salt1 cup
Water4 tbsps
Unsalted Butter3 tbsps
Granulated Sugar1 cup
White Wine1 cup
Vegetable StockDirections:
1
For the Rioja Red Wine Sauce: Place port, wine, sugar and honey in a medium stainless steel saucepan and cook over high heat until reduced to 1/4 cup, let cool
2
Place reduced liquid in a blender and with the motor running, add oil until emulsified
3
Season with lemon juice and salt and pepper to taste
4
For the Pearl Onions: Place water, butter and sugar in a medium saucepan and cook until the butter and sugar is melted
5
Add onions and cook over high heat until the water has evaporated and the onions are cooked through and caramelized
6
Season with salt and pepper and lemon juice
7
For the Tuna: Heat a small saute pan over high heat
8
Add the fennel seeds and toast for 1 to 2 minutes
9
Place the seeds in a coffee grinder and grind until coarsely chopped
10
Season the tuna with salt and pepper to taste on both sides
11
Dredge 1 side of each fillet in the fennel seeds
12
Heat the oil in a large saute pan over high heat
13
Saute the tuna, fennel-side down until golden brown 1 to 2 minutes
14
Turn the fish over and continue cooking for 1 minute for rare doneness
15
Drizzle the fish with Rioja sauce and parsley
16
Serve with caramelized onions and braised fennel
17
For the Braised Fennel: Brown fennel in olive oil in medium pan
18
Deglaze pan with wine and stock
19
Season with salt and pepper
20
Cover and braise until tender