Finocchio Tuna with Crispy Vegetables and Gilroy Garlic Vinaigrette Recipe

Name: Finocchio Tuna with Crispy Vegetables and Gilroy Garlic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil, divided; 1 tablespoon fresh ginger, peeled and sliced; 6 cloves garlic; 1/4 cup diced shallots; 1/2 cup sherry vinegar; 1 1/2 cups orange juice; 1/4 cup orange-flavored liqueur (recommended: Cointreau); 1/4 cup soy sauce; 1 sprig fresh rosemary; 1/2 teaspoon salt; 1/2 teaspoon pepper; 6 (7-ounce) tuna steaks; 3 1/2 tablespoons fennel seeds; 3 teaspoons coriander seeds; 2 tablespoons white peppercorns; 3 egg whites; 1 teaspoon salt; 1/4 cup extra-virgin olive oil; 1/4 cup extra-virgin olive oil; 3 cups shredded green cabbage; 1/2 cup julienned red bell pepper; 1/2 cup julienned jicama; 1 cup snow peas, cut on bias; 1/2 cup thinly sliced carrot; 2 tablespoons sesame seeds, toasted

Servings: persons

1/2 cup extra-virgin olive oil, divided
1 tablespoon fresh ginger, peeled and sliced
6 cloves garlic
1/4 cup diced shallots
1/2 cup sherry vinegar
1 1/2 cups orange juice
1/4 cup orange-flavored liqueur (recommended: Cointreau)
1/4 cup soy sauce
1 sprig fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
6 (7-ounce) tuna steaks
3 1/2 tablespoons fennel seeds
3 teaspoons coriander seeds
2 tablespoons white peppercorns
3 egg whites
1 teaspoon salt
1/4 cup extra-virgin olive oil
1/4 cup extra-virgin olive oil
3 cups shredded green cabbage
1/2 cup julienned red bell pepper
1/2 cup julienned jicama
1 cup snow peas, cut on bias
1/2 cup thinly sliced carrot
2 tablespoons sesame seeds, toasted

1
For vinaigrette, heat 1 tablespoon olive oil in a saucepan over medium heat.
2
Add ginger and cook for 1 minute.
3
Add garlic and shallots and cook for 3 minutes.
4
Pour in the sherry vinegar.
5
Stir to remove any browned bits on the saucepan.
6
Add orange juice, liqueur, soy sauce, and rosemary; cook and stir until mixture has thickened and reduced by half.
7
Remove rosemary sprig and puree mixture in a food processor.
8
Slowly add remaining olive oil in a stream.
9
Season with salt and pepper.
10
Keep warm.
11
Rinse tuna steaks and pat dry.
12
Grind fennel seeds, coriander seeds, and peppercorns.
13
Transfer spices to a flat plate.
14
Beat egg whites until slightly frothy.
15
Season tuna with salt; dip in egg whites and then in spice mixture.
16
Heat 1/4 cup olive oil in a heavy skillet.
17
When smoking hot sear tuna steaks, 2 minutes per side, and set aside.
18
For the vegetables, heat 1/4 cup olive oil in a heavy skillet and add all vegetables to mixture.
19
Cook for about 3 minutes.
20
Vegetables should be coated with oil and still crisp.
21
Toss in sesame seeds.
22
To serve, spoon Gilroy Garlic Vinaigrette onto the center of 6 serving plates, arrange vegetables on the plates, and top with tuna steak.
23
Drizzle with a little more vinaigrette and serve.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, divided, 1 tablespoon fresh ginger, peeled and sliced, 6 cloves garlic, 1/4 cup diced shallots, and more.

Yes, Finocchio Tuna with Crispy Vegetables and Gilroy Garlic Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Finocchio Tuna with Crispy Vegetables and Gilroy Garlic Vinaigrette

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