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1
Preheat oven to 500 degrees F.
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Tuna:
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Immerse cedar planks in water and soak for at least 4 hours or overnight.
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Once oven is hot preheat the plank for 5 minutes prior to starting the tuna.
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Heat a large saute pan over high heat.
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Season the tuna on all sides with salt and pepper then rub with olive oil.
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Place 2 tablespoons of olive oil into the hot saute pan.
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Sear the tuna on 1 side until well browned, about 4 to 6 minutes.
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Remove from pan placing onto the preheated cedar plank seared side up.
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Place on a half sheet pan.
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Place into the oven and roast 2 minutes (for medium rare), or until desired doneness.
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Fennel:
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Heat large saute pan over medium heat, toast the fennel seeds, until lightly brown and fragrant.
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Place olive oil and butter into the heated pan, once the butter melts and starts to brown add the thinly sliced fennel and shallot.
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Season fennel with salt and pepper, to taste.
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Cook until the fennel becomes somewhat soft and starts to brown, about 8 minutes.
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Finish with the chopped parsley.
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Set pan aside and keep warm until ready to plate.
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Shrimp Vinaigrette:
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Heat large saucepan over high heat.
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Add the olive oil.
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Add the garlic, shallot and chiles, being careful not to burn the garlic.
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Add the shrimp, white wine and orange juice to the pan, cover and lower heat to medium.
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Cook shrimp until they have turned pink, be careful not to overcook them.
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When shrimp are cooked through, remove them with a slotted spoon and place in a bowl.
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Reduce liquid by half, then, finish the sauce with the orange segments, chopped parsley, and butter.
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Walnut Polenta:
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Heat a large straight-sided pan over high heat.
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Add milk and butter and season with salt and pepper.
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Bring to a boil.
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Slowly whisk in polenta, reduce flame to low.
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Stir for 3 to 5 minutes.
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Fold in half of the chopped walnuts.
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Season with salt and pepper.
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Assembly:
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Place some of the sauteed fennel on the cut cedar plank.
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Slice tuna and arrange on top of fennel.
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Place plank on half of a rectangle plate.
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Spoon shrimp vinaigrette over tuna.
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Spoon polenta into cast iron casserole.
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Garnish with grated Parmesan and grate the remaining walnuts, over the polenta, and drizzle with walnut oil.
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Place casserole on the other half of the plate.
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Repeat procedure for the remaining portions.
