Hi, I’m Amy Riolo. Today we’re working in the kitchen at Sir le’ top at Arlington, Virginia. And we’re making Sicilian Citrus Glazed Tuna Steaks with Braised Fennel with Orange Sauce.
We’re going to start by actually searing the tuna, then we’ll make our sauce and while that’s cooking we’ll going to make our braised Fennel in Orange Sauce. And the plate we’ll place a single tuna steak on each plate and then we’ll surround it by our braised fennel in orange sauce.
The ingredients which we’ll need are one eight cup of extra virgin oil, 4 tuna steaks, which are approximately 4 ounces each, one medium yellow onion which is thinly sliced, one half cup freshly squeezed orange juice. That’s about one to two oranges, one 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.
And for our fennel, we’ll need 2 tablespoons extra virgin olive oil, 2 pounds fennel bulbs which have been quartered. One teaspoon fennel seeds which have been crushed, one cup freshly chopped Italian parsley, one half teaspoon kosher salt, one half teaspoon freshly ground black pepper, one cup reduced sodium vegetable stock, one half cup freshly squeezed orange juice and one quarter cup grated Parmigiano-Reggiano cheese.
The tools which we’ll need for today’s dish, our sharp knife and mortar and pastel if you have one, if not you could use a knife and a cutting board. We’ll also need two wooden spoons, two sets of tongs,2 large wide skillets, a serving plate and another plate for letting our tuna rest on.
Today, we’re going to work with high temperatures and sharp knives, so it’s always important to supervise children for safety. And the cook book author, cooking instructor, food history lecturer and restaurant consultant based in the Washington DC area. And the Sicilian citrus glazed tuna recipe as well as the Braised fennel in orange sauce recipe are both taken from a Mediterranean diabetes cook book which will be out in the spring of 2010. Now let’s get started making our citrus glazed tuna.
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