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Sicilian Citrus Glazed Tuna Steaks with Braised Fennel in Orange Sauce

Sicilian Citrus Glazed Tuna Steaks with Braised Fennel in Orange Sauce

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Amy Riolo
Author, Cooking Instructor, Food Writer, Culinary Consultant
http://www.amyriolo.com/  
 

Amy Riolo is an internationally recognized culinary expert specializing in Middle Eastern and Mediterranean culture and cuisine. As a cookbook author, lecturer, food historian, food writer, culinary consultant, and cooking instructor, Amy promotes her philosophy of cooking and living with both pleasure and health. Her first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula has received rave reviews (Capital Books). Her second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) will be released in spring 2009. She is also completing The Mediterranean Diabetes Cookbook, (American Diabetes Association) which will be released in spring 2010.

Amy’s popular lectures range in topics and include everything from Middle Eastern business etiquette to the history of various cuisines. She has been an invited guest speaker for the Embassy of the Arab Republic of Egypt, Welcome to Washington International, Montgomery College, Les Dames D’Escoffier, The Baltimore-Luxor-Alexandria Sister City Committee and the Mycological Association of Washington, DC. Amy also makes frequent appearances on numerous television and radio programs both in the United States and Egypt including Fox TV, Montgomery and Fairfax County TV, Nile TV and WHYY.           

Amy currently writes the “Culture and Cuisine” feature for the Baltimore- Luxor-Alexandria Sister City Committee. She has also written articles for Cooking Light Magazine, Azizah Magazine, and the Kulanu newsletter. A graduate of Cornell University, Amy has experience in vocational, recreational, and children’s instruction, as well as corporate team building and cultural/culinary events. Her knowledge of the Italian, French, Spanish, and Arabic languages has enabled her to interpret many cultures and cuisines with intimacy and ease. She regularly teaches cooking classes at Sur la Table in Arlington, Virginia, and for private organizations.

A successful culinary consultant, Amy enjoys developing menus, recipes, training seminars, and themes for corporations, restaurants, and hotels. Amy is often asked to work as a consultant for museums where she creates menus and décor which represent the theme of new collections. In addition, she works with curators to incorporate sensory components like scent, touch, and taste into the schedule of events, allowing museum patrons to fully experience each exhibit.

Amy is a member of The International Association of Culinary Professionals, Culinary Historians of Washington, Les Dames d’Escoffier, Slow Food DC, Welcome to Washington International (where she co-chairs the Gourmet Committee), Cornell Club of Washington, the Women’s National Book Association, and the Baltimore – Luxor – Alexandria Sister City Committee (Where she is the chairperson of the Baltimore Friends of the Alexandria Library). Amy is based in the Washington DC, area and maintains a home in Egypt. She is currently organizing culinary tours to both the Mediterranean and Middle East.

Sicilian Citrus Glazed Tuna Steaks with Braised Fennel in Orange Sauce

 

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Sicilian

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Citrus glazed

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Tuna

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Tuna steaks

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Braised fennel

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Orange sauce

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Healthy cooking

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Healthy meal

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Sicilian Citrus Glazed Tuna Steaks with Braised Fennel in Orange Sauce

Ingredients

For the Chicken:
1/8 cup H.T. Traders extra-virgin olive oil
4 Fishermans Market tuna steaks (4 ounces each)
1 medium Farmers Market yellow onion, thinly sliced
½ cup freshly squeezed orange juice (1-2 oranges)
1 tablespoon capers packed in water, drained and rinsed well
8 anchovy fillets in olive oil, drained and rinsed well
¼ teaspoon kosher salt
Freshly ground pepper, to taste
2 tablespoons freshly chopped Farmers Market mint

For the Fennel:
2 tablespoons H.T. Traders extra-virgin olive oil
2 pounds Farmers Market fennel, bulbs quartered, stalks reserved for another use
1 teaspoon fennel seeds, crushed in a mortar
1 cup freshly chopped Farmers Market Italian parsley
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup Harris Teeter reduced sodium vegetable stock
1/2 cup freshly squeezed orange juice
1/4 cup grated parmigiano reggiano cheese

Instructions

1. Heat olive oil in a large skillet over medium high heat. Add tuna steaks and cook 2-3 minutes per side until golden. Remove tuna from pan and place on a platter. Set aside.

 


2. Add onions, capers, and anchovies to pan. Stir, and break up the anchovies with a wooden spoon. Sautee, uncovered, on medium heat, until onions are translucent (5 -7 minutes).Add orange juice, stir well to combine, and cook, uncovered for 2-3 minutes.

 

3. Add tuna steaks back to the frying pan, cover and cook for 3-5 minutes per side until tuna is done.* Remove tuna from pan onto a serving platter. 

 

4. In the meantime, make the fennel. Heat oil in a large skillet over medium heat.

 

5. Add the fennel bulbs and seeds and cook fennel for 5 minutes on each side, or until golden. Stir in the parsley, salt, pepper, stock, and orange juice. Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer for 10-20 minutes, or until fennel is tender and most of the liquid has reduced. Transfer to a serving platter and sprinkle with parmigiano reggiano cheese.

 

6. When fish is finished cooking, pour sauce over tuna, and arrange onions around top and side of platter. Sprinkle fresh mint over the top of the dish. Serve warm with fennel on the side.

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Transcripts

Amy Riolo: Hi, I am Amy Riolo. Today, we are working in the kitchen at Sur La Table in Arlington, Virginia. We are making Sicilian Citrus Glazed Tuna Steak with fennel in orange sauce. We are going to start by actually searing the tuna, then we will make our sauce. While that's cooking, we are going to make our braised fennel in orange sauce. To plate, we will place a single tuna steak on each plate and then we will surround it by our braised fennel in orange sauce. The ingredients which we will need are, 1/8 cup extra virgin olive oil, 4 tuna steaks which are approximately 4 ounces each, 1 medium yellow onion which is thinly sliced, half cup freshly squeezed orange juice, that's about 1-2 oranges, 1 tablespoon capers that have been drained and rinsed well, 8 anchovy fillets which have also been drained and rinsed well, one-quarter teaspoon kosher salt, freshly ground pepper, 2 tablespoons freshly chopped mint.

For our fennel, we will need 2 tablespoons extra virgin olive oil, 2 pounds fennel bulbs which have been quartered, 1 teaspoon fennel seeds which have been crushed, 1 cup freshly chopped Italian parsley, half teaspoon kosher salt, half teaspoon freshly ground black pepper, 1 cup reduced sodium vegetable stalk, half cup freshly squeezed orange juice and one-quarter cup grated Parmigiano-Reggiano cheese. The tools which we will need for today's dish are a sharp knife, a mortar and pestle, if you have one. If not, you can use a knife on a cutting board. We will also need 2 wooden spoons, 2 sets of tongs, 2 large wide skillets, a serving plate and another plate for letting our tuna rest on. Today, we are going to be working with high temperatures and sharp knives, so it is always important to supervise children for safety. I am a cookbook author, cooking instructor, food history lecturer and restaurant consultant based in the Washington D.

C. area. The Sicilian Citrus Glazed Tuna recipe as well as the braised fennel in orange sauce recipe are both taken from my Mediterranean Diabetes Cookbook which will be out in the spring of 2010. Now let's get started making our Citrus Glazed Tuna.

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