Sicilian-Style Tuna with Fennel
Tuna is baked with aromatic vegetables until just tender. The fennel infuses a delicate licorice flavor and the vegetables can be used to garnish the fish.
1 fennel bulb, thinly sliced
1 medium onion, thinly sliced
3 garlic cloves, sliced
12 baby carrots, parboiled
2 lb. fresh tuna, cut into 4 portions
1 cup tomatoes, chopped
16 black Gaeta olives
Fresh marjoram sprigs
1 cup fish fumet or clam juice
1⁄2 cup white wine
3 tbsp. olive oil
Salt and pepper, to taste
1. Place fennel, onion, garlic, carrots, and tuna in four 8-in. terra-cotta pots.
2. Arrange tomatoes, olives, and marjoram around the tuna and pour in fumet or clam juice, wine, and olive oil.
3. Bake at 450° F. until tuna is medium rare.