-
1
First make the vinaigrette.
-
2
In a small pan over high heat, bring the blood-orange juice to a boil, and reduce by half.
-
3
Remove from the heat, and allow to cool.
-
4
In a small mixing bowl, combine the reduced orange juice, mustard, vinegar and salt to taste.
-
5
Whisk to blend, and slowly whisk in 1/2 cup of the olive oil until emulsified.
-
6
Set aside.
-
7
Grate and reserve the zest from the orange.
-
8
Cut any remaining peel and pith from the orange.
-
9
Over a bowl, cut the orange into segments, reserving the segments and juices released into the bowl.
-
10
In a 10-to-12-inch saute pan over high heat, heat 1 tablespoon olive oil, and add the scallions.
-
11
Saute until the scallions are softened, 30 to 45 seconds.
-
12
Add the mushrooms, and season with salt and pepper to taste.
-
13
Saute until the mushrooms are softened, 2 to 3 minutes.
-
14
Add the radicchio, orange segments and any juice.
-
15
Toss to wilt, 30 to 45 seconds.
-
16
Transfer to a platter, and keep warm.
-
17
In a small bowl, combine the orange zest, pine nuts, and fennel then set aside.
-
18
In a 12-inch saute pan over high heat, heat the remaining 2 tablespoons olive oil until smoking.
-
19
Season the tuna steaks with salt and pepper to taste, and add to the pan.
-
20
Saute for 4 to 5 minutes, then turn the steaks and saute for another 2 to 3 minutes, for medium rare.
-
21
An additional 2 to 3 minutes for well done.
-
22
Transfer to the serving platter, laying the steaks on top of the radicchio mixture.
-
23
Sprinkle the blood orange vinaigrette over the steaks, and top with the orange zest mixture.
-
24
Serve immediately.
