Sicilian Citrus Glazed Tuna With Braised Fennel In Orange Sauce

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1/8 cup(s) extra-virgin olive oil

4 fresh tuna steaks (6 oz each)

1 medium yellow onion, thinly sliced

1/2 cup(s) freshly squeezed orange juice (1-2 oranges)

1 tablespoon(s) capers packed in water, drained and rinsed well

8 anchovy fillets in olive oil, drained and rinsed well

1/4 teaspoon(s) kosher salt

Freshly ground pepper, to taste

2 tablespoon(s) freshly chopped mint

2 tablespoon(s) extra-virgin olive oil

2 pound(s) fennel, bulbs quartered

1 teaspoon(s) fennel seeds, crushed in a mortar

1 cup(s) freshly chopped Italian parsley

1/2 teaspoon(s) kosher salt

1/2 teaspoon(s) freshly ground black pepper

1 cup(s) reduced sodium vegetable stock

1/2 cup(s) freshly squeezed orange juice

1/4 cup(s) grated Parmigiano-Reggiano cheese

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