Finocchio Tuna with Crispy Vegetables and Gilroy Garlic Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 14 Minutes |
Ready In: 34 Minutes Servings: 6 |
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Ingredients:
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 |
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:
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.
5. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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