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Oven Baked Tuna with Organic Baby Tomatoes and Fennel
by Toby Puttock
Magazine Issue: AUS/NZ Issue Two
Oven Baked Tuna with Organic Baby Tomatoes and Fennel

800g tuna fillet
1 punnet yellow organic cherry tomatoes
1 punnet red organic cherry tomatoes
200g fennel
Pinch of fennel seeds
Pinch of nutmeg
Pinch of salt and pepper
Handful of coriander

Skin the tuna and rub the nutmeg, fennel, fennel seeds, salt and pepper into the tuna. Now blanch the cherry tomatoes, skin and deseed them, then push them onto the side of the fillet. In a tray, place the sliced fennel with the tuna sitting on top.

Pour some dry vermouth in the bottom of the tray; scatter the coriander around the tray. Cover this all with foil and bake at 250 degrees Celsius for around half an hour. When it's ready, slice the tuna and serve with fennel and baking juices.

Cross References:
Stracci with Porcini, Potato, Pecanno and Thyme for Pasta
Porcini, Potato, Pecanno and Thyme Sauce
Siedas of Fig and Mascapone

Original Source:
Fresh Food, Great Wine

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