Fresh-Caught Tuna and Fennel
Tuna is rich in proteins with valuable omega 3 and iron. Tuna is a very versatile fish to cook, an elegant ingredient to amaze with. It is versatile because it can be grilled, pan seared, baked, and cooked with dozens of various vegetables. To recognize the freshness of tuna when purchasing, do not rely only on color, it should smell fresh, and should be firm to the touch. This recipe has an enchanting combination of the scent of the fennel mixed with the aroma of the tuna, and the light tasty vinaigrette, very pleasing to the palate! Chef Wecker
Fresh-Caught Tuna and Fennel
Tuna is rich in proteins with valuable omega 3 and iron. Tuna is a very versatile fish to cook, an elegant ingredient to amaze with. It is versatile because it can be grilled, pan seared, baked, and cooked with dozens of various vegetables. To recognize the freshness of tuna when purchasing, do not rely only on color, it should smell fresh, and should be firm to the touch. This recipe has an enchanting combination of the scent of the fennel mixed with the aroma of the tuna, and the light tasty vinaigrette, very pleasing to the palate! Chef Wecker
Ingredients
- 1 fennel nearly cored, and thinly sliced
- 8 ounce tuna steak
- 2-3 tbsps Secolari Arbequina Extra Virgin Olive Oil
- 1 to taste Secolari Black Truffle Sea Salt
- 1 to taste black pepper
- 2/3 cup Secolari Lemon Olive Oil for vinaigrette
- 1 egg yolk for vinaigrette
- 1 - 1/2 tsps Secolari Chardonnay Mustard for vinaigrette
- 1/3 cup Secolari Champagne Mimosa Vinegar for vinaigrette
Instructions
- Leave a small amount of core in the fennel bulb and slice into thin strips. In a heavy pan, caramelize the fennel in 2 tablespoons of oil until nicely golden brown on both sides (about 4 minutes on each side). Transfer to a plate to cool slightly.
- If needed, add a little more oil to the pan. Season the Tuna. Sear the tuna on both sides by turning only once. The tuna should be golden on both sides, yet the center still slightly pink. Cook to your desired doneness.
- For the vinaigrette, beat the egg yolk and mustard together. Season with salt and pepper. Add the vinegar and mix again. Slowly add the oil to emulsify the dressing. Taste for seasoning and adjust as needed.
- Assemble the salads onto 4 plates and then slice and divide the tuna 4 ways, drizzle with vinaigrette and enjoy!
