Yield: 4 servings
- 2 bulbs fennel
- 1 large garlic bulb
- 1 lemon, sliced
- 1 bay leaf
- ½ bunch fresh thyme
- 2-3 Tablespoons extra virgin olive oil
- 1 pound tuna loin
- 2 Tablespoons fennel seeds
- 1 Tablespoon white peppercorns
- 1 Tablespoon black peppercorns
- 1 Tablespoon kosher salt
- 4 artichokes, cleaned
- 4 shallots, sliced thin
- 2 cloves garlic, sliced thin
- ½ & ½ white wine to extra virgin olive oil to cover
Dijon Sherry Vinaigrette
- 4 whole roasted shallots, squeezed out of skin
- Juice of ½ lemon
- 2 Tablespoons sherry vinegar
- 2 Tablespoons dijon mustard
- ½ cup extra virgin olive oil
- ½ cup grapeseed oil
- 4 hard boiled eggs, peeled and sliced
- 1 cup Kalamata olives, pitted and marinated in olive oil
- 1 Yukon potato
- 20 large green beans
- 5 fresh chives, chopped
- 1 bunches fresh parsley
- 1 cups grapeseed oil
For the fennel puree:
Preheat the oven to 325°F.
Split the fennel bulbs in half and place in a baking dish. Add the thyme,
sliced lemon, bay leaf and the garlic cloves, and then coat with olive
oil enough to cover thyme, sliced lemon, split whole garlic cloves, and
bay leaf. Cover. Bake in oven at 325°F for approximately 3 hours or
Remove fennel and garlic from oil. Squeeze garlic out of the cloves and
mix with the cloves with the fennel. Strain oil and reserve for another
use. Purée fennel in blender until smooth.
For the seared tuna:
In a spice grinder or an electric coffee grinder, grind the fennel seed,
white pepper corns, black pepper corns, and salt. Roll the tuna in the
spice mixture to form a crust. In a sauté pan over medium heat
sea the tuna on all sides until cooked.
For the artichokes:
In a shallow roasting pan place sliced garlic and shallots on the bottom
of the pan. Place artichokes stem side up and cover with wine and olive
oil mixture. Cover. Place in an over at 325°F for approximately 2
hours or until tender. Let cool in cooking liquid.
For the potato:
Peel the Yukon potato and chop into ½ inch cubes. Blanch in slow-boiling
salted water until tender. Strain and reserve.
For the haricot vert bundle:
In rapidly boiling water (salted), blanch until bright green and tender.
Plunge into ice water. Remove and dry on towels.
Blanch 6-8 chives, plunge in ice water, and let dry on paper towel. Line
up the beans (5 to a bundle) and tie with blanched chives.
For the parsley oil:
Blanch the parsley in boiling water. Squeeze dry. Puree in a blender with
grapeseed oil. Strain over cheesecloth.
For the dijon sherry vinaigrette:
In a blender on high speed, mix 4 whole roasted shallot shallots, juice
of ½ Lemon, 2 tablespoons sherry vinegar, and 2 tablespoons dijon
mustard. Slowly pour in ½ cup of extra virgin olive oil and ½
cup of grape seed oil.
Make a thin layer of fennel puree on each serving plate. Mix artichokes,
potato, and haricot vert separately with vinaigrette. Arrange the accompaniments
in separate piles on top of fennel purée.
Garnish plate with parsley oil.