Toasted Fennel Crusted Tuna With Rioja Red Wine Sauce, Caramelized Baby Onions And Braised Fennel Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/4 cup whole fennel seeds

2 tablespoons olive oil

4 tablespoons unsalted butter

1 cup port

1 head fennel, quartered

Chopped fresh parsley

1/2 cup white wine

4 tuna fillets, 5 to 6 ounces each

1 cup vegetable stock

2 cups Rioja red wine

Lemon juice

1/4 cup sugar

3 tablespoons granulated sugar

Salt and freshly ground pepper

10 red pearl onions, scored, blanched and peeled

3/4 cup olive oil

Salt and freshly ground pepper, to taste

Olive oil, to cook

10 white pearl onions, scored, blanched and peeled

1/2 cup water

1 tablespoon honey

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