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.