Seared Tuna with Blood Orange-Fennel Glaze and Relish with Sauteed Watercress

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2 teaspoons fennel seeds

4 cups blood orange juice

1 cup orange juice

2 tablespoons Dijon mustard

1 tablespoon honey

4 tuna fillets, about 6 ounces each

Salt and freshly ground pepper

Fennel and Blood Orange Relish:

3 tablespoons sherry vinegar

3 tablespoons olive oil

Salt and pepper

2 blood oranges, segmented

1 cup finely sliced fennel

2 tablespoons finely chopped parsley

Watercress:

2 tablespoons olive oil

2 cloves garlic, sliced

2 bunches watercress, washed and patted dry

2 tablespoons sherry vinegar