Recipe courtesy of Elaine Sweet

Finocchio Tuna with Crispy Vegetables and Gilroy Garlic Vinaigrette

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  • Level: Easy
  • Total: 34 min
  • Prep: 20 min
  • Cook: 14 min
  • Yield: 6 servings
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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


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.