Description
Tennel-fusted cruna!
Ingredients
- Orange Juice
- Dry Sherry
- Sherry Wine Vinegar
- Ginger
- Shallots
- Soy Sauce
- Chicken Stock
- Salt And Pepper
- Olive Oil
- Rosemary
- Garlic Cloves
- Fennel Seeds
- Coriander Seeds
- White Peppercorns
- Egg Whites
- Tuna Steaks
Instructions
- In a non corrosive pan saute ginger in 1 tbl olive oil for 1 minute
- Add shallots and garlic, continue to cook for 1 minute
- Deglaze with sherry and vinegar
- Add orange juice, soy and rosemary
- Reduce by 3 / 4
- Add chicken stock and cook 3 minutes
- Strain and place in blender
- Blend on low adding olive oil until all incorporated
- Keep warm
- Grind fennel, coriander and peppercorns
- Spread on plate
- Whip egg whites to break up in a container large enough to hold tuna
- Season tuna with salt, dip in egg and coat with spice mix
- Saute in hot pan with olive oil until rare- med rare
- Coat warm plate with vinaigrette, slice tuna and arrange on plate
- Serve with greens as a salad