Oil-Poached Tuna with Fennel and Orange Recipe

Step 1Season tuna with salt and pepper and let stand at room temperature for 10 minutes. In a large saucepan, combine oils with sliced fennel, shallots, chiles, orange zest, and bay leaf and bring to a boil. Reduce heat to moderate and simmer until fennel and shallots are softened, about 10 minutes. Add tuna to saucepan and simmer until nearly cooked through and fennel is tender, about 7 minutes. Transfer tuna to a plate and let cool slightly.

Step 2Strain oil into a heatproof cup. Discard bay leaf, chiles, and orange zest. Shake out as much oil from fennel and shallots as possible; transfer to a bowl. Return oil to saucepan and heat to moderately high. Add one-third of cooked fennel and shallots and fry, stirring, until golden and crispy, about 5 minutes. Using a slotted spoon, strain crisp fennel and shallots and drain on paper towels. Season with salt.

Step 3Stir lemon juice and parsley into remaining fennel-shallot mixture and season with salt and pepper. Spoon fennel onto plates. Thinly slice tuna and transfer to plates. Top with crispy fennel. Garnish with blood orange and fennel fronds. Serve.

Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

Oil-Poached Tuna with Fennel and Orange

Ingredients

Directions

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