Fennel-Crusted Tuna with Orange Vinaigrette

Menu Part: 
Cuisine Type: 

Juicy tuna steaks covered in a mix of ground fennel seeds, coriander, and peppercorns. Served with sesame sauteed vegetables and Orange Vinaigrette sauce.


1 cup plus 1 tbsp. oil
1 oz. peeled gingerroot, sliced
2 shallots, peeled and sliced
2 garlic cloves, slivered
1⁄4 cup sherry vinegar
1⁄4 cup white wine
2 cups orange juice
1⁄4 cup soy sauce
1 sprig fresh rosemary
1 cup reduced chicken stock

2 tbsp. fennel seeds
1 1⁄2 tsp. coriander seeds
1 tsp. white peppercorns
Kosher salt, to taste
1 egg white, beaten
2 oz. vegetable oil
4 tuna steaks (7 oz. each)
Oil, for sautéing

Vegetable Garnish:
1 1⁄2 cups shredded cabbage
1⁄2 cup sliced snow peas
1⁄4 cup julienned scallions
1⁄4 cup julienned red pepper
1⁄4 cup carrot, zig-zag cut
Salt and pepper, to taste
1 tbsp. sesame seeds


1. Prepare Vinaigrette: In saucepan, heat 1 tbsp. oil. Add ginger, shallots, and garlic; cook 1 min.

2. Deglaze pan with vinegar and wine. Add orange juice, soy sauce, and rosemary; reduce by 3⁄4. Add stock; cook 3 min.

3. Strain liquid into blender. Add 1 cup oil in a slow stream until incorporated. Keep warm.

4. Prepare Tuna: Grind fennel, coriander, and peppercorns; spread on plate. Season tuna with salt, brush with egg white, and coat with spice mix.

5. Coat sauté pan with oil. Over med.-high heat, sauté tuna 1-2 min. per side; slice.

6. Prepare Vegetable Garnish: Season vegetables with salt and pepper; sauté in oil and toss with sesame seeds.

7. Coat warm plate with vinaigrette, place vegetables in center, and top with tuna.

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