 Tuna steaks cooked in Brandy and orange served with fennel
Ingredients:
1 fennel 2 fresh tuna steak 5-6tbls Italian olive oil 1 orange 4 tbls brandy 1 knob of salted butter 20g plain flour Salt & pepper to taste Preparation:
Par-boil the fennel for approx. 5 minutes until slightly softened. Put in cold water, drain and cut in slices (approx. 1cm each).Heat the griddle pan until very hot, dip the fennel in some olive oil, season with salt and pepper and cook for approx. 2 minutes each side. In the meantime dip the tuna in olive oil, season with salt and pepper and cook them in a frying pan for approx. 1 minute each side. Add in the brandy and flame allowing the acidity to evaporate. Once the flame has died squeeze in the juice of an orange , season with salt and pepper and allow to simmer for approx. 30 seconds. Dip a knob of butter into the flour and add to the sauce allowing the sauce to thicken. To serve the dish overlap 2 slices of fennel in the middle of the plate. Place the tuna steak on top and drizzle the brandy sauce around. Decorate the plate with finely sliced orange skin. Serve immediately. |
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