Baked Tuna with Fennel and Mushrooms

Name: Baked Tuna with Fennel and Mushrooms
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 tbsp butter; ½ lb/250 g mushrooms, very thinly sliced; 1 tbsp anise-flavored liqueur; 3 tbsp/olive oil; salt and pepper; 2 lb/1 kg tuna steaks (cut ¾ in/2 cm thick); ¼ cup/60 ml dry vermouth; 1 bay leaf; 1 tbsp chopped parsley; 3 fennel bulbs, trimmed and sliced; 2 anchovy fillets, finely chopped; ½ cup/125 ml veal stock; 1 carrot, finely diced; 1 clove garlic, finely chopped; 3 tbsp/45 ml olive oil; 1 onion, finely diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Dark or light tuna is equally good in this Italian recipe, which is excellent with an accompaniment of shell pasta as well as fennel and mushrooms.

Ingredients

3 tbsp/45 ml olive oil
1 tbsp butter

Europe
Italy
Dinner
Gluten-free
Mediterranean

Method

In a sauté pan, heat the oil and butter. Add the onion and carrot and cook gently until soft but not brown, 2-3 minutes. Add the garlic and anchovy and cook, stirring, 1 minute. Add the fennel slices, parsley, bay leaf and vermouth and simmer until fennel is soft, 8-10 minutes.
Sprinkle the tuna on both sides with salt and pepper. Lay it on top of the vegetable