Finocchio Tuna with Crispy Vegetables and Gilroy Garlic Vinaigrette

Total Time:
34 min
20 min
14 min

6 servings

  • Vinaigrette:
  • 1/2 cup extra-virgin olive oil, divided
  • 1 tablespoon fresh ginger, peeled and sliced
  • 6 cloves garlic
  • 1/4 cup diced shallots
  • 1/2 cup sherry vinegar
  • 1 1/2 cups orange juice
  • 1/4 cup orange-flavored liqueur (recommended: Cointreau)
  • 1/4 cup soy sauce
  • 1 sprig fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Tuna:
  • 6 (7-ounce) tuna steaks
  • 3 1/2 tablespoons fennel seeds
  • 3 teaspoons coriander seeds
  • 2 tablespoons white peppercorns
  • 3 egg whites
  • 1 teaspoon salt
  • 1/4 cup extra-virgin olive oil
  • Crispy Vegetables:
  • 1/4 cup extra-virgin olive oil
  • 3 cups shredded green cabbage
  • 1/2 cup julienned red bell pepper
  • 1/2 cup julienned jicama
  • 1 cup snow peas, cut on bias
  • 1/2 cup thinly sliced carrot
  • 2 tablespoons sesame seeds, toasted
  • For vinaigrette, heat 1 tablespoon olive oil in a saucepan over medium heat. Add ginger and cook for 1 minute. Add garlic and shallots and cook for 3 minutes. Pour in the sherry vinegar. Stir to remove any browned bits on the saucepan. Add orange juice, liqueur, soy sauce, and rosemary; cook and stir until mixture has thickened and reduced by half. Remove rosemary sprig and puree mixture in a food processor. Slowly add remaining olive oil in a stream. Season with salt and pepper. Keep warm.

  • Rinse tuna steaks and pat dry. Grind fennel seeds, coriander seeds, and peppercorns. Transfer spices to a flat plate. Beat egg whites until slightly frothy. Season tuna with salt; dip in egg whites and then in spice mixture. Heat 1/4 cup olive oil in a heavy skillet. When smoking hot sear tuna steaks, 2 minutes per side, and set aside.

  • For the vegetables, heat 1/4 cup olive oil in a heavy skillet and add all vegetables to mixture. Cook for about 3 minutes. Vegetables should be coated with oil and still crisp. Toss in sesame seeds.

  • To serve, spoon Gilroy Garlic Vinaigrette onto the center of 6 serving plates, arrange vegetables on the plates, and top with tuna steak. Drizzle with a little more vinaigrette and serve.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Spicy Sesame Tuna Salad

    Recipe courtesy of Damaris Phillips