Seared Tuna with Sorrel and Fennel
A simple, flavourful tuna preparation made with the bounties of both the sea and small farms
Ingredients
- 1/2 cup Olive Oil
- 4 slender Carrots peeled and sliced
- 1/2 Sweet Onion sliced
- 2 small Fennel Bulbs or 1 large bulb sliced
- 2 sprigs Thyme or summer savory
- 1 clove Garlic peeled and sliced
- 3 oz Sorrel or Baby Spinach or Swiss chard chopped
- 1 cup Chicken Stock, water, white wine, or even rose wine
- Sea Salt and Pepper
- 1 lb Tuna cut into 4 pieces
Instructions
- Heat half of the olive oil in a large skillet over medium heat.
- Cook the carrots, onion, fennel, thyme, and garlic over medium-low heat, stirring occasionally, until soft and translucent, about 10 minutes.
- Add the sorrel to the skillet. Deglaze with chicken stock.
- Cook, stirring occasionally, for another 10 to 15 minutes. The vegetables should be softer and tender and most of the liquid evaporated. Season with salt and pepper to taste.
- Season tuna with salt and pepper and drizzle a little olive oil over. Heat the remaining olive oil in a large skillet over high heat.
- Cook the tuna quickly, about 3 minutes per side, until nicely browned on the top and bottom, but still cold and red in the center.
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