Fennel Crusted Tuna with Orange Ginger Vinaigrette
2 cups orange juice
In a non-reactive saucepan, sauté ginger in 1 Tbs. olive oil for 1 minute.
1/2 cup dry sherry
1/2 cup sherry vinegar
2 oz. peeled sliced ginger
4 sliced shallots
1/2 cup soy sauce
2 cups chicken stock
S&P, to taste
2 cups olive oil
2 sprigs fresh rosemary
4 garlic cloves
4 Tbs. fennel seeds
3 tsp. coriander seeds
2 Tbs. white peppercorns
4 egg whites
4 oz. olive oil
8 tuna steaks - I usually use a big hunk of sashimi grade tuna.
Add shallots and garlic, cook another minute.
Deglaze with sherry and vinegar.
Add orange juice, soy and rosemary-reduce by 3/4.
Add stock and cook 3 minutes. Strain and put in blender. Blend on low adding olive oil slowly until incorporated. Keep warm.
Grind fennel, coriander and pepper; spread on plate.
Whip egg whites to break up.
Season tuna with s&p, dip in egg white and coat with spice mix.
Sauté in hot pan over high heat until rare.
Place greens on plate, slice tuna and arrange on top, drizzle with sauce.
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