1 cup port
2 cups Rioja red wine
1/4 cup sugar
1 tablespoon honey
3/4 cup olive oil
Lemon juice
Salt and freshly ground pepper, to taste
1/2 cup water
4 tablespoons unsalted butter
3 tablespoons 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 ounces each
2 tablespoons 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