Finocchio Tuna with Crispy Vegetables and Gilroy Garlic Vinaigrette

Total Time:
34 min
Prep:
20 min
Cook:
14 min

Yield:
6 servings
Level:
Easy

CATEGORIES
Ingredients
  • 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
Directions

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.

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