Seared Tuna with Blood Orange-Fennel Glaze and Relish with Sauteed Watercress

Name: Seared Tuna with Blood Orange-Fennel Glaze and Relish with Sauteed Watercress
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters blood orange juice; 2 blood oranges, segmented; 2 Tbsps Dijon mustard; 237 milliliters finely sliced fennel; 2 teaspoons fennel seeds; 2 cloves garlic, sliced; 1 Tbsp honey; 2 Tbsps olive oil; 3 Tbsps olive oil; 237 milliliters orange juice; 2 Tbsps finely chopped parsley; 4 servings Salt and pepper; 4 servings Salt and freshly ground pepper; 2 Tbsps sherry vinegar; 3 Tbsps sherry vinegar; 4 fillets tuna fillets, about 6 ounces each; 2 bunches watercress, washed and patted dry

Seared Tuna with Blood Orange-Fennel Glaze and Relish with Sauteed Watercress is a gluten free, dairy free, and primal recipe with 4 servings. This recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 338 calories, 4g of protein, and 19g of fat. Head to the store and pick up sherry vinegar, salt and pepper, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

Place a small saute pan over medium heat.

Equipment you will use

Frying Pan

Add the fennel seeds and toast for 1 minute.

Ingredients you will need

Fennel Seeds

Toast

Place both juices and fennel seeds in a medium saucepan and cook over high heat until reduced to 1 cup.

Ingredients you will need

Fennel Seeds

Equipment you will use

Sauce Pan

Remove from heat and whisk in mustard and honey.

Ingredients you will need

Mustard

Honey

Equipment you will use

Whisk

Heat saute pan or grill pan over high heat. Season the fillets on both sides with salt and pepper and brush 1 side of each piece of fish with the glaze. Cook glaze-side down until golden brown, about 2 minutes. Turn over, brush with more of the glaze and continue cooking for 1 to 2 minutes for medium-rare doneness.

Ingredients you will need

Salt And Pepper

Glaze

Fish

Equipment you will use

Grill Pan

Frying Pan

Whisk together the sherry, oil and salt and pepper in a medium bowl.

Ingredients you will need

Salt And Pepper

Sherry

Cooking Oil

Equipment you will use

Whisk

Bowl

Add the orange segments and fennel and mix to combine. Season with salt and pepper, to taste and fold in the parsley.

Ingredients you will need

Orange Slices

Salt And Pepper

Parsley

Fennel

Let sit at room temperature for 30 minutes before serving.

Heat oil in a large saute pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the garlic and cook over medium-high heat for 1 minute. Toss in the watercress and cook just until it wilts.

Ingredients you will need

Watercress

Garlic

Add the vinegar, toss and serve.

Ingredients you will need

Vinegar

Equipment

Ingredients

Servings:

946milliliters

blood orange juice 2

blood oranges, segmented 2Tbsps

Dijon mustard 237milliliters

finely sliced fennel 2teaspoons

olive oil 237milliliters

orange juice 2Tbsps

finely chopped parsley 4servings

Salt and pepper 4servings

Salt and freshly ground pepper 2Tbsps

sherry vinegar 3Tbsps

sherry vinegar 4fillets

tuna fillets, about 6 ounces each 2bunches

watercress, washed and patted dry

Recommended wine: Merlot, Pinot Noir, Rose Wine

Merlot, Pinot Noir, and rosé Wine are my top picks for Tuna. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. One wine you could try is Director's Merlot. It has 5 out of 5 stars and a bottle costs about 21 dollars.