Best 9 Toasted Fennel Crusted Tuna With Rioja Red Wine Sauce Caramelized Baby Onions And Braised Fennel Recipes

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**Introducing a Culinary Symphony: Toasted Fennel-Crusted Tuna with Rioja Red Wine Sauce, Caramelized Baby Onions, and Braised Fennel**

Prepare to embark on a culinary journey with a dish that tantalizes the taste buds and captivates the senses. The toasted fennel-crusted tuna, the heart of this exquisite creation, is a masterpiece of flavors. Its crispy crust, infused with the aromatic essence of toasted fennel, encases the tender and succulent tuna, promising a textural contrast that delights the palate. The Rioja red wine sauce, a rich and velvety symphony of flavors, complements the tuna perfectly. Its deep red hue and fruity notes add a touch of elegance and complexity to the dish. Accompanying the tuna are caramelized baby onions, their sweetness balancing the savory elements of the dish. Braised fennel, with its delicate anise flavor, adds a layer of depth and dimension, creating a harmonious ensemble of flavors.

Here are our top 9 tried and tested recipes!

SORBETE DE LA RIOJA (LA RIOJA WINE SORBET)



Sorbete de la Rioja (la Rioja Wine Sorbet) image

Provided by Food Network

Categories     dessert

Number Of Ingredients 7

3/4 cup sugar
1 cinnamon stick
Scant cup water
1 cup red La Rioja
1 orange, zest grated
2 egg whites
Mint leaves, to decorate

Steps:

  • Put the sugar in a saucepan with the cinnamon stick and a scant cup of water. Bring to a boil and simmer until the sugar has dissolved completely and the syrup is clear. Remove the cinnamon stick and let the syrup cool. Mix together the sugar syrup, red wine and orange zest. Beat the egg white until soft peaks form, and then fold into the red wine mixture. Transfer the mixture to a metal bowl and place in the freezer for 3 hours. Break up the ice crystals occasionally by whisking with a balloon whisk. Before serving, the sorbet should be whisked again, then divided between chilled glassed. Decorate with mint leaves.
  • Variation: The sorbet can also be served in tall glasses, which are then topped up with chilled Spanish sparkling wine (Cava).

SPICY MANGO MOLASSES GLAZED TUNA GARNISHED WITH CITRUS BRAISED WILD FENNEL



Spicy Mango Molasses Glazed Tuna Garnished with Citrus Braised Wild Fennel image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 13

4 ounces julienned wild fennel,
1 cup orange juice, plus 1 cup
Salt
4 ounces mango, finely chopped
2 tablespoons sugar
2 tablespoons lime juice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon hot red pepper sauce
8 ounces tuna
Salt and pepper
Oil
8 (1/4-inch) slices baguette bread

Steps:

  • Submerge fennel in small pot with 1 cup orange juice. Season with salt. Cover pot and cook over medium high flame until tender, about 5 to 10 minutes.
  • In a small kettle mix chopped mango, sugar, remaining 1 cup orange juice, lime juice, cinnamon, nutmeg, salt and hot red pepper sauce. Heat rapidly, and then reduce to a simmer. Cook for about 20 to 30 minutes.
  • Season tuna, to taste, with salt and pepper. Add oil to skillet and preheat over medium flame. Sear both sides of tuna. Cook until tuna is about medium done. Remove from heat and slice into 8 slices.
  • Grill or toast baguette bread. Spread 1 side of each slice with spicy mango molasses.
  • Arrange seared tuna and braised wild fennel on top of the bread.
  • Glaze the top of the sandwich with mango molasses.

CORIANDER, FENNEL, AND PEPPER CRUSTED TUNA WITH WATERMELON SALSA



Coriander, Fennel, and Pepper Crusted Tuna with Watermelon Salsa image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 cups watermelon, peeled, seeded, and diced
1 tablespoon sliced onion
1 tablespoon diced poblano pepper or 1 teaspoon diced jalapeno pepper
1/2 cup diced sweet yellow pepper
1 teaspoon chopped garlic
3 tablespoons chopped cilantro
Juice of 2 limes
1 teaspoon grated lime zest
Salt and freshly ground pepper
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 teaspoons black peppercorns
24 ounces tuna (4 pieces, 1-1/2 inches thick)
2 teaspoons olive oil

Steps:

  • To prepare the watermelon salsa, in a mixing bowl, combine all the ingredients and season with salt and pepper.
  • To prepare spice blend, grind all spices in a mini food processor or spice grinder they are powdery. Spread the spice mixture evenly on a large plate.
  • Rinse the tuna fillets and pat dry. Place one side of each piece of tuna into the spice mixture. Shake off excess.
  • In a 10-inch nonstick skillet, heat 1 teaspoon of olive oil over high heat until almost smoking. Carefully place two of the tuna fillets, spiced side down, into the skillet. A spice crust should form within 1 minute. Using kitchen tongs, turn over the tuna, lower the heat to medium, and cook for 2 to 5 minutes to desired doneness. Repeat the process with the remaining tuna fillets. For Watermelon Salsa:

Nutrition Facts : Calories 38, Fat 1 grams, Cholesterol 1 milligrams

TOASTED FENNEL CRUSTED TUNA WITH SAFFRON-RED PEPPER SAUCE AND SPRING VEGETABLE COUSCOUS



Toasted Fennel Crusted Tuna with Saffron-Red Pepper Sauce and Spring Vegetable Couscous image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 22

1/2 cup whole fennel seeds, toasted
4 (6-ounce) tuna steaks
Olive oil
Salt and pepper
2 tablespoons olive oil
1 Spanish onion, finely chopped
2 cloves garlic, finely chopped
3 red peppers, roasted, peeled, seeded and coarsely chopped
1/4 cup sherry vinegar
1 cup water
Pinch saffron
Salt and freshly ground pepper
6 tablespoons olive oil
1 pound Israeli couscous
Water
Salt and freshly ground pepper
12 spears asparagus, blanched and cut into 1-inch pieces on the bias
2 red peppers, julienned
2 yellow peppers, julienned
1 zucchini, julienned
3 tablespoons soy sauce
1 tablespoon harissa

Steps:

  • Place fennel seeds in a coffee grinder and coarsely grind and place on a large plate. Brush tuna with olive oil and season with salt and pepper to taste. Preheat saute pan or grill pan over high heat until smoking. Dredge one side of the tuna in the fennel seeds. Saute, fennel-side down for 2 to 3 minutes until golden brown, turn over and continue cooking for 1 to 2 minutes for rare doneness.
  • Heat oil in a medium saute pan over medium heat. Add the onions and garlic and cook until soft. Add the red peppers, vinegar, water and saffron and bring to a simmer. Cook for 15 to 20 minutes. Place in a blender and blend until smooth, season with salt and pepper to taste.
  • Heat 3 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add the couscous and cook until lightly golden brown. Cover with water and 2 tablespoons of salt. Cook until al dente, drain and place into a large bowl. Heat remaining 3 tablespoons of oil in a large saute pan and saute the vegetables until just cooked through. Add the vegetables and oil to the couscous. Whisk together the soy sauce and harissa and pour over the couscous and mix to combine. Season with salt and pepper to taste.

TUNA CRUSTED WITH ALEPPO PEPPERS WITH TANGERINE-GREEN ONION RELISH, MELTED LEEKS AND RED WINE-POMEGRANATE REDUCTION



Tuna Crusted with Aleppo Peppers with Tangerine-Green Onion Relish, Melted Leeks and Red Wine-Pomegranate Reduction image

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 24

4 (7-ounce) tuna steaks
Salt
1/4 cup ground Aleppo peppers
3 tablespoons olive oil
Melted Leeks, recipe follows
Tangerine-Green Onion Relish, recipe follows
Red Wine-Pomegranate Reduction, recipe follows
3 tangerines, peeled and segmented
2 green onions, grilled and thinly sliced
1/4 red onion, thinly sliced
1/4 cup toasted sliced almonds, broken
Salt and pepper, to taste
4 leeks, split 3/4 of the way, washed well
1 large onion, coarsely chopped
Salt and freshly
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
2 tablespoons olive oil
1 tablespoon butterground pepper, to taste
2 cups red wine
1 cup port 3 tablespoons pomegranate molasses
2 tablespoons granulated sugar
1 tablespoon cold butter
Salt and freshly ground pepper, to taste

Steps:

  • Season tuna on both sides with salt. Dust 1 side of the tuna with the peppers. Heat oil in a large saute pan over medium-high heat. Sear the tuna, pepper side down, until golden brown, about 1 to 2 minutes, turn over and continue cooking for 2 minutes for medium-rare doneness.
  • To plate, divide the melted leeks onto 4 serving plates. Arrange each tuna steak on top of the melted leeks. Place a tablespoon of the Tangerine-Green Onion Relish on top of the tuna, and drizzle the entire dish with the Red-Wine Pomegranate Reduction.
  • Combine all ingredients in a medium bowl and season with salt and pepper to taste.
  • Place leeks, onion, carrot, celery, and water to cover in a large pot and season with salt and pepper. Bring to a simmer and cook until cooked through, about 20 to 25 minutes. Drain well and thinly slice.
  • Heat oil and butter in a large saute pan over medium heat. Add leaks, season with salt and pepper and cook for 10 to 15 minutes.
  • Place wine and port in a small saucepan and reduce to 1 cup. Whisk in pomegranate molasses and sugar and taste for sweetness. Whisk in cold butter just before serving and season with salt and pepper, to taste.

FENNEL CRUSTED TUNA



Fennel Crusted Tuna image

Provided by Food Network

Time 10m

Number Of Ingredients 7

3 tablespoons fennel seeds, lightly toasted
3 tablespoons coriander seed, lightly toasted
1 tablespoon white pepper, whole
1 tablespoon kosher salt
1/2 pound center cut tuna loin
1 tablespoon olive oil, for brushing
1 tablespoon olive oil, for use in non-stick pan

Steps:

  • Place toasted seeds, white pepper and salt in spice grinder. Grind to the size of coarse ground pepper. Brush outside of tuna with olive oil. Crust tuna loin with ground spice mixture. Sear tuna in a non-stick pan, using olive oil sparingly, approximately 45 to 60 seconds on all sides. Should be golden brown on the outside and pink in the center. Slice into 1 1/2 to 2-inch pieces and serve with papaya salad. Can be stored in the refrigerator tightly wrapped 3 to 4 hours before serving.

TUNA AU POIVRE WITH RED WINE SAUCE



Tuna au Poivre With Red Wine Sauce image

Provided by David Tanis

Categories     dinner, main course

Time 40m

Yield 6 servings

Number Of Ingredients 11

1 1/2 pounds fresh tuna, cut into 6 steaks about 1-inch thick
Salt
2 garlic cloves, smashed to a paste
1/2 teaspoon coriander seeds, lightly toasted and ground
1/2 teaspoon fennel seeds, lightly toasted and ground
2 teaspoons coarsely crushed black peppercorns
2 tablespoons olive oil
1 tablespoon butter
2 shallots, finely diced
1/2 cup red wine
2 1/2 cups chicken broth

Steps:

  • Season tuna steaks with salt. Sprinkle with garlic, coriander, fennel and black pepper. Drizzle with olive oil. Rub to coat evenly with spices on both sides. Let marinate at room temperature for 15 minutes (or refrigerate for up to 4 hours and bring to room temperature before cooking).
  • Make the red wine sauce: Melt butter over medium-high heat and add shallots. Cook, stirring, until lightly browned, about 2 minutes. Add wine and simmer until reduced by half. Add chicken broth and reduce until 1 cup sauce remains, about 10 minutes. Season with salt, set aside and keep warm.
  • Set a wide cast-iron skillet over medium-high heat (or use 2 smaller pans). When hot, lay in steaks and sear for 2 minutes, until nicely browned. Flip and cook 1 minute more for rare, 2 minutes for medium rare. Arrange tuna on a platter or individual plates. Spoon wine sauce over each steak.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 2 grams, Sodium 607 milligrams, Sugar 3 grams, TransFat 0 grams

FENNEL-CRUSTED AHI TUNA WITH LEMON AïOLI OVER COUSCOUS



Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous image

Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous

Categories     Garlic     Sauté     Mayonnaise     Lemon     Tuna     Carrot     Summer     Grill/Barbecue     Chive     Couscous     Dill     Sugar Snap Pea     Bon Appétit

Yield 6 servings

Number Of Ingredients 17

2 teaspoons fennel seeds
1 teaspoon coriander seeds
1 teaspoon whole black peppercorns
1 1/2 teaspoons kosher salt, divided
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
3 tablespoons chopped fresh chives
4 garlic cloves, minced, divided
1/2 cup extra-virgin olive oil, divided
1 carrot, peeled, coarsely chopped
1/4 cup chopped red onion
2 teaspoons chopped fresh thyme
2 1/4 cups water
1/2 pound sugar snap peas
2 cups couscous
2 tablespoons chopped fresh dill
2 1/2 pounds ahi tuna steaks (about 1 1/4 inches thick)

Steps:

  • Combine first 3 ingredients in heavy small skillet. Toast over medium heat until fragrant, shaking skillet occasionally, about 3 minutes. Grind spice mixture in spice grinder. Transfer to bowl; mix in 1 teaspoon salt.
  • Whisk mayonnaise, lemon juice, chives, and half of garlic in small bowl. (Can be made 2 days ahead. Store spice mixture airtight at room temperature. Cover and refrigerate lemon aioli.)
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add carrot and onion and sauté until crisp-tender, about 3 minutes. Add thyme and remaining garlic and sauté 1 minute. Add 2 1/4 cups water and remaining 1/2 teaspoon salt; bring to boil. Add sugar snap peas and cook until crisp-tender, about 1 minute. Using slotted spoon, transfer peas to plate. Immediately add couscous to water in skillet and stir to combine. Cover and remove from heat. Let stand 5 minutes. Fluff couscous with fork. Transfer to bowl and cool completely. Mix in sugar snap peas and dill. Season to taste with pepper. (Couscous can be made 2 hours ahead. Let stand at room temperature.)
  • Prepare barbecue (high heat). Coat tuna with 6 tablespoons oil. Sprinkle with spice mixture. Grill tuna until seared outside and rare in center, about 4 minutes per side. Refrigerate uncovered for 1 hour, then cut into 1/2-inch-thick slices. Spoon couscous onto plates. Top with tuna and drizzle with lemon aioli.

TUNA STEAKS WITH FENNEL



Tuna Steaks With Fennel image

Sea bass is the fish I always associate with fennel, as the combination is a classic in Provence. But cross the border into Italy and you'll find tuna cooked with this anise-flavored vegetable.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 leek, white and light green parts only, cut in half lengthwise, cleaned, and thinly sliced
2 garlic cloves, minced
2 pounds fennel, trimmed, quartered, cored and cut across the grain into thin slices
Salt and freshly ground pepper
1 teaspoon fresh lemon juice
1 1/2 pounds albacore tuna steaks
1 to 2 tablespoons finely chopped parsley

Steps:

  • Heat the olive oil in a large, heavy nonstick skillet over medium heat. Add the leek and cook, stirring, until leeks are limp, about 3 minutes. Add the garlic and cook, stirring, until the mixture is fragrant, 30 seconds to a minute. Add the fennel and a generous pinch of salt and cook, stirring often, until it begins to soften, about 5 minutes. Turn the heat to low, cover and cook slowly for 30 to 40 minutes, stirring often. Stir in the lemon juice, taste and adjust seasonings. The mixture should be very soft.
  • Meanwhile, season the albacore steaks with salt and pepper and heat the remaining olive oil in another pan over medium-high heat. Sear the albacore steaks for 30 seconds on each side. Place on top of the fennel. Cover the pan, turn the heat down to medium-low and simmer for another 5 to 10 minutes, until the fish is cooked through.
  • Sprinkle on the parsley and serve, laying the fish on top of the fennel, with lemon wedges on the side.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 8 grams, Fiber 8 grams, Protein 45 grams, SaturatedFat 1 gram, Sodium 1003 milligrams, Sugar 10 grams, TransFat 0 grams

Tips:

  • Choose the right tuna: For best results, select sushi-grade tuna steaks that are about 1-inch thick. You can also use ahi tuna or yellowfin tuna.
  • Toast the fennel seeds: Toasting the fennel seeds will enhance their flavor and aroma. Be sure to watch them closely so they don't burn.
  • Use a good quality Rioja wine: The Rioja wine in the sauce will add a rich, fruity flavor. Choose a wine that you enjoy drinking.
  • Caramelize the baby onions slowly: Caramelizing the baby onions will take some time, but it's worth it! Be patient and stir them frequently so they don't burn.
  • Braising the fennel: Braising the fennel will help to soften it and bring out its sweetness. You can also roast the fennel if you prefer.
  • Don't overcook the tuna: Tuna is a delicate fish, so it's important not to overcook it. Cook it for just a few minutes per side, or until it reaches an internal temperature of 125 degrees Fahrenheit.
  • Let the tuna rest before serving: Letting the tuna rest before serving will help the juices to redistribute throughout the fish, resulting in a more tender and flavorful dish.

Conclusion:

This toasted fennel-crusted tuna with Rioja red wine sauce, caramelized baby onions, and braised fennel is a delicious and elegant dish that is perfect for a special occasion. The fennel crust adds a unique flavor to the tuna, while the Rioja wine sauce is rich and flavorful. The caramelized baby onions and braised fennel are the perfect accompaniments. This dish is sure to impress your guests!

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