Toasted Fennel Crusted Tuna with Rioja Red Wine Sau

Name: Toasted Fennel Crusted Tuna with Rioja Red Wine Sauce, Caramelized Baby Onions and Braised Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup port; 2 cups Rioja red wine; 1/4 cup sugar; 1 tablespoon honey; 3/4 cup olive oil; Lemon juice; Salt and freshly ground pepper, to taste; 1/2 cup water; 4 tablespoons unsalted butter; 3 tablespoons granulated sugar; 10 red pearl onions, scored, blanched and peeled; 10 white pearl onions, scored, blanched and peeled; Salt and freshly ground pepper, to taste; Lemon juice; 1/4 cup whole fennel seeds; Salt and freshly ground pepper; 4 tuna fillets, 5 to 6 ounces each; 2 tablespoons olive oil; Chopped fresh parsley; 1 head fennel, quartered; Olive oil, to cook; 1/2 cup white wine; 1 cup vegetable stock; Salt and freshly ground pepper, to taste

Servings: persons

1 cup port
2 cups Rioja red wine
1/4 cup sugar
1 tablespoon honey
3/4 cup olive oil
Lemon juice
Salt and freshly ground pepper, to taste
1/2 cup water
4 tablespoons unsalted butter
3 tablespoons granulated sugar
10 red pearl onions, scored, blanched and peeled
10 white pearl onions, scored, blanched and peeled
Salt and freshly ground pepper, to taste
Lemon juice
1/4 cup whole fennel seeds
Salt and freshly ground pepper
4 tuna fillets, 5 to 6 ounces each
2 tablespoons olive oil
Chopped fresh parsley
1 head fennel, quartered
Olive oil, to cook
1/2 cup white wine
1 cup vegetable stock
Salt and freshly ground pepper, to taste

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

987

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: 1 cup port, 2 cups Rioja red wine, 1/4 cup sugar, 1 tablespoon honey, and more.

Yes, Toasted Fennel Crusted Tuna with Rioja Red Wine Sauce, Caramelized Baby Onions and Braised Fennel 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.

That's it — enjoy your meal!

Toasted Fennel Crusted Tuna with Rioja Red Wine Sauce, Caramelized Baby Onions and Braised Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions