Recipe courtesy of Elaine Sweet
Finocchio Tuna with Crispy Vegetables and Gilroy Garlic Vinaigrette
- Level: Easy
- Total: 34 min
- Prep: 20 min
- Cook: 14 min
- Yield: 6 servings
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.
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