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Toasted Fennel Crusted Tuna with Rioja Red Wine Sauce, Caramelized Baby Onions and Braised Fennel (Bobby Flay) Recipe

Toasted Fennel Crusted Tuna with Rioja Red Wine Sauce, Caramelized Baby Onions and Braised Fennel (Bobby Flay) Recipe

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Toasted Fennel Crusted Tuna with Rioja Red Wine Sauce, Caramelized Baby Onions and Braised Fennel (Bobby Flay)

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Ingredients:

Serving

1 cup port
2 cups rioja red wine
1/4 cup sugar
1 tbsp honey
3/4 cup olive oil
lemon juice
salt and freshly ground pepper , to taste
1/2 cup water
4 tbsp unsalted butter
3 tbsp granulated sugar
10 red pearl onions, scored, blanched and peeled
10 white pearl onions, scored, blanched and peeled
salt and freshly ground pepper , to taste
lemon juice
1/4 cup whole fennel seeds
salt and freshly ground pepper
4 tuna fillets, 5 to 6 oz each
2 tbsp olive oil
chopped fresh parsley
1 head fennel, quartered
olive oil, to cook
1/2 cup white wine
1 cup vegetable stock
salt and freshly ground pepper , to taste

Directions:

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. Place reduced liquid in a blender and with the motor running, add oil until 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 until the butter and sugar is melted. Add onions and cook over high heat until the water has evaporated and the onions are cooked through and caramelized. Season with salt and pepper and lemon juice.
For the Tuna: Heat a small saute pan over high heat. Add the fennel seeds and toast for 1 to 2 minutes. Place the seeds in a coffee grinder and grind until coarsely chopped. 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 pan over high heat. Saute the tuna, fennel-side down until golden brown 1 to 2 minutes. Turn the fish over and continue cooking for 1 minute for rare doneness. Drizzle the fish with Rioja sauce and parsley. Serve with caramelized onions and braised fennel.
For the Braised Fennel: Brown fennel in olive oil in medium pan. Deglaze pan with wine and stock. Season with salt and pepper. Cover and braise until tender.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1287.22 Kcal (5389 kJ)
Calories from fat	654.31 Kcal
		% Daily Value*
Total Fat	72.7g	112%
Cholesterol	87.27mg	29%
Sodium	9549.39mg	398%
Potassium	1322.67mg	28%
Total Carbs	121.33g	40%
Sugars	43.74g	175%
Dietary Fiber	15.07g	60%
Protein	24.85g	50%
Vitamin C	46.8mg	78%
Vitamin A	0.6mg	19%
Iron	2.1mg	12%
Calcium	451.9mg	45%

Amount Per 100 g
Calories	144.09 Kcal (603 kJ)
Calories from fat	73.24 Kcal
		% Daily Value*
Total Fat	8.14g	112%
Cholesterol	9.77mg	29%
Sodium	1068.98mg	398%
Potassium	148.06mg	28%
Total Carbs	13.58g	40%
Sugars	4.9g	175%
Dietary Fiber	1.69g	60%
Protein	2.78g	50%
Vitamin C	5.2mg	78%
Vitamin A	0.1mg	19%
Iron	0.2mg	12%
Calcium	50.6mg	45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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