Pepper-Crusted Seared Tuna with Fennel Risotto, Calamari and Red Wine Sauce

Fennel Risotto

• 2 large fennel bulbs, with fronds
• 50 g (1¾ oz) butter

To make the fennel risotto, trim the bulbs and reserve the fronds for finishing the dish. Peel the fennel stalks with a vegetable peeler. Blanch the fennel stalks in salted boiling water, then drain, refresh under cold water and drain again. Slice and set aside.

Cut the fennel bulbs into 8 mm (¾ inch) dice. Melt the butter in a wide pan and sweat the diced fennel with t