Toasted Fennel Crusted Tuna with Rioja Red Wine Sauce, Caramelized Baby Onions and Braised Fennel

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Rioja Red Wine Sauce:

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

Pearl Onions:

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

Tuna:

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

Braised Fennel:

1 head fennel, quartered

Olive oil, to cook

1/2 cup white wine

1 cup vegetable stock

Salt and freshly ground pepper, to taste