Recipe - Fennel Crusted Yellowfin Tuna Orange Ginger Vinaigrette

Preheat the oven to 400
Degrees

START THE VINAIGRETTE
2 cup Olive oil
2 ounce Fresh ginger; peeled and
cut or sliced up
4 Shallots; peeled and cut or sliced up
4 Cloves of garlic
One half cup Sherry vinegar
One half cup White wine
2 cup Orange juice; plus whole
oranges
One half cup Soy sauce
2 Sprigs fresh rosemary
2 cup Reduced chicken stock
Kosher salt and freshly
Ground white pepper to taste

In a noncorrosive sauce pan, saute the ginger in 1 tablespoon of olive oil
for 1 minute over medium heat. Add the shallots and garlic and continue
cooking for another minute. Grind the spices: 4 tablespoons fennel seeds 3
teaspoons coriander seeds 2 tablespoons white peppercorns Yield: One half cup.
Spread out on a plate. Slice the vegetables: 3 cups shredded cabbage 1 cup
cut or sliced up snow peas (sugar snap peas may be substituted), cut on the bias 1/2
cup scallions, cut on the bias One half cup red pepper, julienned One half cup
carrots, peeled and zig zag cut Kosher salt and freshly ground pepper to
taste Toasted sesame seeds Finish the vinaigrette: Deglaze the pan with
vinegar and wine. Add the orange juice, soy sauce and rosemary, and reduce
the liquid volume by 3/4. Add the chicken stock and cook another 3 minutes.
Prepare the tuna: 4 egg whites, lightly whipped (in 2cup pyrex dish with
brush) 4 ounces olive oil 8 7ounce tuna steaks Kosher salt to taste Olive
oil for sauteing Season the tuna with salt, dip it into the egg white, and
then coat it on all sides with the spice mix. Bring a saute pan to medium
high heat. Add enough oil to coat the bottom, and saute the spiceencrusted
tuna, in batches, about 2 minutes. Place tuna in oven to finish cooking.
Segment the oranges. Strain the vinaigrette, placing the liquid into a
blender. With the motor running on low, add the olive oil in a slow stream
until all the oil is incorporated. Set aside, and keepthe vinaigrette warm.
Saute the vegetables in olive oil, salt and pepper, add water or soy sauce,
and toss with 2 tablespoons toasted sesame seeds. Make the wontons: 68
wonton skins, julienned 1 quart oil (for deep frying) Salt Snipped chives
Heat the oil to 350 degrees in a deep fryer. Brown the wonton skins in
batches, remove to paper towel to drain, and salt. To Serve: Coat a warm
plate with the vinaigrette, place the vegetables in the center, slice the
tuna and arrange on top. Garnish plate with crisp wontons and chives.

Yield: 8 main course servings.
Recipe By : CHEF DU JOUR RICK MOONEN SHOW #DJ9322

Posted to MCRecipe Digest V1 #299

Date: Tue, 12 Nov 96 21:46:24 UT

From: "Ed Bauman" BIRCHCREEK@msn.com