Tuna Steaks with Caramelized Fennel and Orange Balsamic Reduction

Ingredients

• 1.5 tuna steaks (non-sushi grade, about 6–8 oz each)
• 1.0 fennel bulb (large, thinly sliced (reserve fronds for garnish))
• 1.0 shallot (small, thinly sliced)
• 1.0 orange (zest and juice)
• 2.0 teaspoons honey
• 1.5 tablespoons balsamic vinegar
• 2.0 tablespoons extra virgin olive oil (plus more for drizzle)
• kosher salt
• cracked pepper
• red pepper flakes (optional)
• fresh thyme leaves (optional)

Instructions

1. Pat tuna dry and season both sides with salt, pepper, and a light drizzle of olive oil.
2. Heat a skillet over medium-high heat and add a thin layer of grape-seed oil.
3. Sear tuna for 2–3 minutes on each side until it reaches an internal temperature of 140°F. Remove from skillet and let it rest under foil.
4. In the same skillet, lower the heat to medium and add extra virgin olive oil. Then add sliced fennel and shallot, sprinkling lightly with salt.
5. Cook the fennel and shallot for 6–8 minutes until they are soft and golden brown, with slightly crisp edges.
6. Add orange juice and zest, balsamic vinegar, and honey to the skillet. Stir and reduce for 2–3 minutes until the mixture is glossy and syrupy. Taste and balance acidity with more honey if needed.
7. Spoon the fennel mixture onto a plate. Slice the rested tuna and place it on top or alongside the fennel.
8. Drizzle the reduced sauce over the tuna and garnish with fennel fronds or orange segments.