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Entree, Tuna
Seared Tuna with Roasted Fennel, Tomatoes and Pesto Servings: 4
Estimated cooking time: 45 minutes Posted By: Web Dev

For the Pesto

15-20 Basil leaves
2 oz fresh garlic
6 oz Good extra virgin olive oil
Pine nuts and Parmesan optional

1. In a food processor or blender add all ingredients and pulse to form a thin paste
2. Keep refrigerated till use

For the Fennel and Tomatoes

2 Heads fresh fennel, Hearts only, small diced (Reserve the stalks and leaves for another preparation)
4 nice big tomatoes, meat only, julienne (Reserve the seeds and juice for another preparation)
4 oz. Good extra virgin olive oil
½ cup white wine
1 tsp. chopped fresh garlic
Salt and pepper

1. In a sauté pan add diced fennel and 1 Tbsp. Olive oil and cook over low-med heat till the fennel starts to brown
2. Add the garlic and cook for another minute or so and deglaze with the wine
3. Simmer till the wine is reduced by half and add the rest of the oil, julienne tomato and season with salt and pepper
4. Only cook till the tomatoes are warm through as they will break down to mush rapidly
Hold warm

For the Tuna and Plate

4ea. 6oz tuna steaks
2 oz vegetable oil
Salt and pepper

1. In a sauté pan on high heat add the oil and let come to the smoke point; that is, just until you see a little wisp of bluish smoke coming from the oil in the pan
2. Season the tuna liberally with salt and pepper and add to the pan
3. Cook about 2-3 minutes on each side for medium rare to medium or until the fish is firm to the touch for well done
4. Mound a little of the fennel and tomato in the center of a plate and Place the tuna steak right on top
Drizzle a little of the thin pesto around the plate and a little on the fish and serve.

This Recipe was posted on: Aug 30, 2002
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