Fennel-Crusted Tuna with Orange Vinaigrette

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

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

Ingredients

Vinaigrette:
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

Tuna:
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

Steps

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.

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources