Tuna in Farsora with the Wild fennel
Tonno in Farsora con il Finocchio Selvatico
Browned tuna slices in skillet, deglaze with white wine and flavoured with wild fennel.
Tuna in farsora with the wild fennel it's a main course of direct and aromatic fish, suitable for a lunch or dinner in which you want to enhance the tuna with essential cooking. Browning in skillet creates a flavorful surface, while the white wine lightens the base and concentrates its aroma during evaporation. wild fennel, used with flowers and leaves, adds a characteristic herbaceous note, capable of accompanying the strong flavour of the fish without overpowering it. The flour, indicated as optional, allows you to transform the pan juices in a creamier, more enveloping sauce. This dish is a Sicilian dish, as indicated by its region, and maintains a simple structure: seared tuna, a fragrant sauce, and a sauce with a variable consistency.
Instructions
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Prepare the slices
Dry the tuna slices, then season them on both sides with salt and black pepper. Distribute the seasoning evenly, without overdoing it, because the wine and the wild fennel will contribute to the final flavor profile. Complete this phase when the surface of the fish appears dry and ready to enter the skillet.
Heat the oil
Pour the olive oil into a skillet wide enough to hold the slices without overlapping them and heat it over medium heatWait until the oil becomes fluid and very hot, without letting it smoke: it will be ready when a light sizzling sound accompanies contact with the tuna.
Brown the tuna
Place the slices in the skillet Brown them on both sides, turning them carefully. Cook until the surface is lightly browned and evenly coated, avoiding overcooking: the tuna should remain firm and not dry out. Finish browning before adding the wine.
Deglaze with wine
Pour the white wine into the skillet and let it evaporate over medium heat. Wait for the liquid to boil and for the alcoholic aroma to fade, while the pan juices collects the fish juices. Proceed to the next step when in the skillet a more concentrated and fragrant base remains.
Add the fennel
Sprinkle the slices with the flowers and leaves of wild fennel, also distributing them on the pan juicesLet the heat release their aroma without overpowering the tuna. The process is complete when the fennel is aromatic and the seasoning lightly coats the surface of the fish.
Thicken the bottom
To obtain a creamy sauce, optionally add flour to the pan juices and stir carefully, maintaining a moderate heat. Add the flour to the liquid until it reaches a thicker, smooth consistency, without lumps. If you prefer a thinner sauce, omit this addition.
Chef's Tips
Quickly brown the tuna in hot oil and reduce as soon as the wine boils, so the surface stays golden and the flesh doesn't dry out.
Ingredients
- Ingredients for 4 people
- 4 slices of tuna of about (7.05 oz) 200 g (4 tbsp) 4 tablespoons of olive oil
- 1 glass of white wine
- flowers and leaves of wild fennel (1 tbsp) 1 tablespoon of flour (optional) salt
- black pepper
Can't find it in the US?
- wild fennelHard to find in the US
Fennel fronds plus a pinch of crushed fennel seed
Or: Fresh dill plus fennel seed
⚠️ Automatic ingredient-based detection. Always check product labels.
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