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1
For the Rioja Red Wine Sauce: Place port, wine, sugar and honey in a medium stainless steel saucepan and cook over high heat until reduced to 1/4 cup, let cool.
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2
Place reduced liquid in a blender and with the motor running, add oil until emulsified.
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3
Season with lemon juice and salt and pepper to taste.
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4
For the Pearl Onions: Place water, butter and sugar in a medium saucepan and cook until the butter and sugar is melted.
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5
Add onions and cook over high heat until the water has evaporated and the onions are cooked through and caramelized.
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6
Season with salt and pepper and lemon juice.
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7
For the Tuna: Heat a small saute pan over high heat.
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8
Add the fennel seeds and toast for 1 to 2 minutes.
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9
Place the seeds in a coffee grinder and grind until coarsely chopped.
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10
Season the tuna with salt and pepper to taste on both sides.
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11
Dredge 1 side of each fillet in the fennel seeds.
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12
Heat the oil in a large saute pan over high heat.
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13
Saute the tuna, fennel-side down until golden brown 1 to 2 minutes.
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14
Turn the fish over and continue cooking for 1 minute for rare doneness.
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15
Drizzle the fish with Rioja sauce and parsley.
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16
Serve with caramelized onions and braised fennel.
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17
For the Braised Fennel: Brown fennel in olive oil in medium pan.
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18
Deglaze pan with wine and stock.
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19
Season with salt and pepper.
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20
Cover and braise until tender.
